Fiesta Power Bowl Salad
Black Bean & Corn Cucumber Salad (Avocado-Free, Hummus-Friendly)
Prep time: 10 minutes Serves: 2–4 as a side or light meal
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn (if frozen, thawed)
1 large cucumber, diced (English or Persian work well)
1/3–1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
2 tbsp extra virgin olive oil
Juice of 1 lime (about 2 tbsp) — or lemon if you prefer
1/2 tsp ground cumin (optional)
Salt and freshly ground black pepper, to taste
Optional: a dollop of your favorite hummus on the side or stirred in for creaminess (no avocado)
Instructions
Combine the black beans, corn, diced cucumber, red onion, and cilantro in a large bowl.
In a small bowl or jar, whisk together the olive oil, lime juice, cumin (if using), salt, and pepper.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning—add more lime, salt, or pepper as needed.
Serve immediately or chill for 15–30 minutes to let flavors meld. If you like, serve with a spoonful of hummus on top or on the side for added creaminess and protein.
Tips for staying on track with health and finances
Make it a meal: Add cooked quinoa, brown rice, or a hard-boiled egg for extra staying power without adding much cost.
Batch prep: Double the recipe and store in an airtight container in the fridge for up to 3 days for quick, healthy lunches.
Smart swaps: Use canned or frozen corn and beans to save money; rinse canned beans to reduce sodium.
Portion control: Serve over a bed of greens or scoop into lettuce cups for a low-calorie option that stretches servings.
Nutrition highlights
High in fiber and plant protein from black beans
Fresh vegetables add vitamins, hydration, and crunch
Olive oil provides heart-healthy fats (use sparingly if tracking calories)
High Fiber slow glucose spike
Enjoy this simple, budget-friendly salad that supports both health goals and smart meal planning.