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ByCatherine PerezUpdated on
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This Zesty Black Bean Bowl is marinated in a homemade zesty cilantro lime dressing. A nourishing no-cook lunch recipe that is easy to put together.
If I’ve ever lived by any motto when it comes to food it is that you should always choose your own adventure. We all have different tastes and desires for textures, so instead of feeling stuck with a recipe because it’s missing what you want, by all means, add that in yourself so you love it and enjoy it.
That is what I love most about nourish bowls in general. Because, variety is the spice of life and even with this Black Bean Bowl there are so many ways to enjoy it.
Table of Contents
Why You’ll Love This Black Bean Bowl
- A great meal prep option for lunch
- Easy to put together and can be made in just one bowl
- No cooking required!
- Can be enjoyed and served in different ways
- Vegan, gluten-free, nut-free and soy-free
Key Ingredients and Substitutions
- Black Beans: I use canned beans for the most convenience. You can also use red kidney beans or pinto beans if preferred.
- Corn: I highly recommend using fire roasted corn. For ease, I like using thawed frozen fire roasted corn, but you can also use canned or make it yourself.
- Tomatoes: I recommend cherry tomatoes. You can also replace with 1/4 cup sliced sun-dried tomatoes.
- Red Onion: This is the type of onion I like for a milder taste for bean salads. You can also use white onion as an alternative.
- Cilantro: Use freshly chopped cilantro. If not a fan of cilantro, you can omit or replace with some fresh chopped parsley or a handful of fresh oregano.
- Dressing: A combination of extra virgin olive oil, lime (both zest and juice), fresh crushed garlic, apple cider vinegar, maple syrup and seasonings.
- Seasonings: Cumin, smoked paprika, ground chipotle pepper and salt. Feel free to add more or less based on your taste preference.
How to Make a Flavorful Black Bean Bowl
To a bowl add in your rinsed and drained beans, thawed corn and diced vegetables and herbs.
In the same bowl or a separate container add the dressing ingredients. If adding to a separate container, just whisk until well combined and then pour it over your bean mixture.
Mix everything together to coat and then cover and place in the fridge to marinate for at least an hour. When ready to eat, serve in tortillas or with tortilla chips and top with extras as desired.
Expert Tips
- Chop what you wish to chop. If you are not a fan of chopping, stick to using the black beans, corn and whole cherry tomatoes for the base of the salad. Then rip the cilantro leaves up with your hands and mix together the dressing for the salad to marinate in.
- Rinse and drain the beans really well. You want to remove the starchy bean liquid so it doesn’t impact the flavor or appearance of the salad.
- Save an extra dish to clean by adding the dressing ingredients directly to the bean mix. Just make sure to mix the salad really well.
- Season your salad. Make sure to taste and adjust the salt to help bring out the flavors of the other ingredients. This is especially true if using canned beans that have no salt added.
- Let the beans marinate for at least an hour or longer, preferably overnight for best results. The longer it sits the more flavorful it will become.
Frequently Asked Questions
Can I use freshly cooked black beans?
While it is more convenient to use the canned beans when wanting to make this recipe quickly, you can use freshly cooked black beans instead. Just measure out 3 cups of cooked black beans for this recipe.
How long can this keep for?
This salad can keep for up to 4 days when stored in an airtight container in the fridge. Just make sure to give it a generous stir before serving yourself a portion to help redistribute the dressing. If you want to keep this salad longer, replace the tomatoes with sun-dried tomatoes.
Is this bowl healthy?
I classify this bowl as a nourish bowl because it is loaded with different nutrients. The black beans provide plant-based protein, fiber, iron and folate. Then we have some different veggies likes bell pepper and tomatoes that are loaded with antioxidants to help reduce inflammation and also high in vitamin C to better absorb the iron from the beans. You also get healthy fats from the dressing. Serving this with corn and corn chips or tortillas also helps to provide complex carbs that help to keep you feeling energized.
How to Serve
I love how versatile this meal is. To keep it completely no-cook friendly, serve with some chips. I also like to serve this with fresh sliced avocado, shredded cabbage vegan sour cream, pickled jalapeno, pickled onions, salsa verde or my favorite Cilantro Lime Dressing. However, it can be served with some other convenient items to transform it.
- Wrap in a burrito
- Serve as a taco filling with some warmed tortillas and avocado slices
- Enjoy with a warm serving of rice or quinoa
- Add some extra greens to the bowl and make it into a full veggie-rich salad
- Serve along with some air-fried tostones
More No Cook Recipes to Try
- Garlic Sesame Noodles
- Lemon Garlic Marinated Chickpea Wraps
- Green Goddess Salad Sandwich
- Veggie Pinwheels with Edamame Avocado Spread
- Pesto Pinwheels
Zesty Lime Marinated Black Bean Bowl
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Catherine Perez
- Prep Time: 15 minutes
- Marinating Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: No Cook
- Cuisine: Tex Mex
- Diet: Vegan
Description
This Zesty Black Bean Bowl is marinated in a homemade zesty cilantro lime dressing. A nourishing no-cook lunch recipe that is easy to put together.
Ingredients
Scale
Bean Bowl Base
- 2, 15 oz cans of black beans, rinsed and drained
- 1 1/2 cups frozen fire roasted corn, thawed
- 1 red bell pepper, diced
- 1/4 cup diced red onion, about half a small onion
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, minced
- Tortillas or Tortilla chips for serving
Lime Dressing
- Juice and zest of 2 limes
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp maple syrup or agave, adjust amount based on preference
- 2 cloves garlic, crushed
- 1/2 tsp ground cumin
- 1–2 tsp smoked paprika, chipotle powder or chili powder
- 1/4 tsp salt or more to taste
Optional Topping Ideas
- Pickled Jalapenos
- Pickled Onions
- Vegan Sour Cream
- Salsa Verde
- Shredded Cabbage
Instructions
- To a large mixing bowl add in the black beans, cherry tomatoes, red onion, bell pepper, and cilantro then sprinkle with a pinch of salt.
- In a separate jar or to the same bowl add in the lime zest and juice, oil, apple cider vinegar, maple syrup, garlic, cumin, smoked paprika, and a pinch of salt. If combining separately, give the dressing a really good mix then pour it over the black bean mixture.
- Toss the black beans and dressing together, making sure it has been coated with the dressing then cover the bowl and place in the fridge for up to one hour, stirring occasionally to redistribute the dressing.
- When ready to serve, place a wrap or pita on a flat plate and spread with your favorite spread then top with the chickpea salad and serve.
Notes
Chop what you wish to chop. If you are not a fan of chopping, stick to using the black beans, corn and whole cherry tomatoes for the base of the salad. Then rip the cilantro leaves up with your hands and mix together the dressing for the salad to marinate in.
Rinse and drain the beans really well. You want to remove the starchy bean liquid so it doesn’t impact the flavor or appearance of the salad.
Save an extra dish to clean by adding the dressing ingredients directly to the bean mix. Just make sure to mix the salad really well.
Season your salad. Make sure to taste and adjust the salt to help bring out the flavors of the other ingredients. This is especially true if using canned beans that have no salt added.
Let the beans marinate for at least an hour or longer, preferably overnight for best results. The longer it sits the more flavorful it will become.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★Catherine
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