Scoopable Veggie Corn & Black Bean Salad

Ingredients

• 1 medium Cucumber (seeded and diced)
• 1 large Red bell pepper (diced)
• 1 small Shallot (minced)
• 2 bags (12 oz each) Frozen corn kernels (fire‑roasted if available; otherwise plain)
• 1 can (15 oz) Black beans (drained and rinsed)
• 0.5 cup Feta cheese (crumbled)
• 0.25 cup Light mayonnaise (or plain Greek yogurt for a lighter option)
• 2 tablespoons Lime juice (freshly squeezed from 1 lime)
• 0.5 teaspoon Salt
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Onion powder
• 0.25 teaspoon Chili powder
• 1 ripe Avocado (diced; add just before serving to avoid browning)

Instructions

1. Heat the Corn

   Place the two bags of frozen corn in a medium saucepan with a splash of water, cover, and cook over medium heat for about 5 minutes until warmed through.

   Time: PT5M

2. Cool the Corn

   Transfer the heated corn to a bowl, let it sit for a couple of minutes, then place the bowl in the refrigerator to chill completely.

   Time: PT5M

3. Chop the Vegetables

   Using a veggie chopper, dice the cucumber and red bell pepper, and mince the shallot. Aim for bite‑size pieces.

   Time: PT5M

4. Prepare the Black Beans

   Open the can of black beans, pour them into a colander, rinse under cold water, and let drain.

   Time: PT2M

5. Combine Main Ingredients

   In a large mixing bowl, add the chilled corn, chopped cucumber, red bell pepper, minced shallot, drained black beans, crumbled feta, and light mayonnaise (or Greek yogurt).

   Time: PT3M

6. Season and Dress

   Stir in the fresh lime juice, salt, garlic powder, onion powder, and chili powder. Mix until everything is evenly coated.

   Time: PT2M

7. Portion and Store

   Divide the salad into four airtight containers. Keep the diced avocado separate and add it just before eating to prevent browning.

   Time: PT3M

Nutrition Facts

Calories

256

Protein

12g

Carbohydrates

90g

Fat

17g

Fiber

14g

Ingredient Substitutions

• Instead of Cucumber: Zucchini
• Instead of Red bell pepper: Yellow bell pepper, Orange bell pepper
• Instead of Shallot: Red onion, Green onion
• Instead of Frozen corn kernels: Fresh corn, Canned corn
• Instead of Black beans: Kidney beans, Pinto beans
• Instead of Feta cheese: Goat cheese, Cotija cheese
• Instead of Light mayonnaise: Greek yogurt, Avocado mayo
• Instead of Lime juice: Lemon juice
• Instead of Garlic powder: Fresh minced garlic
• Instead of Onion powder: Finely minced onion
• Instead of Chili powder: Paprika, Cayenne pepper (use less)
• Instead of Avocado: Guacamole, Chopped green peas

Equipment Needed

• Veggie chopper (or food processor)
• Medium saucepan
• Colander
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board
• Knife

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Fire‑roasted corn adds a smoky depth; if unavailable, toss the plain corn with a little smoked paprika before cooling.
• For extra crunch, sprinkle toasted pumpkin seeds just before serving.
• Serve with sturdy tortilla chips or whole‑grain crackers for the best scoop.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers.

Freezer: Not recommended; texture of vegetables and corn will degrade.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the salad up to step 6 and store in the fridge; add avocado right before serving.
• If you need to transport, keep the dressing separate and toss together at the destination.

Frequently Asked Questions