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Scoopable Veggie Corn & Black Bean Salad
Recipe by Marianna Moore
A bright, protein‑packed salad perfect for meal‑prepping or serving as a dip with tortilla chips. Loaded with cucumber, red bell pepper, shallot, fire‑roasted corn, black beans, feta, and a light lime‑mayonnaise dressing, it stays fresh for days and can be customized with avocado at the table.
EasyTex-MexServes 4
Printable version with shopping checklist
Source Video
20m
Prep
5m
Cook
10m
Cleanup
35m
Total
Cost Breakdown
Total cost:$9.13
Per serving:$2.28
Critical Success Points
- • Heating the frozen corn just enough to warm it without making it mushy.
- • Chopping the vegetables to a uniform size for even texture.
- • Adding fresh lime juice and seasoning while the salad is still slightly warm to help the flavors meld.
Safety Warnings
- • Use oven mitts when handling the hot saucepan.
- • Watch your fingers when using the veggie chopper or knife.
- • Lime juice can irritate skin; wash hands after handling.
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