This is my go to lunch, usually good for a day or three until I no longer want to eat it. Each serving is around 20 grams of protein and 450 calories. Members of my family like pairing it with taco sauce, rice, corn tortillas or some combination of those. Grill fresh corn if you can, it’s way better.
Let’s see how bad I screw up the formatting!
Black Bean and Corn Salad (8 Servings)
Ingredients:
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Black Beans: 1,680g (approximately 4 cans, or 8 cups cooked black beans)
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Corn Kernels: 600g (from about 5 ears of corn)
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Red Bell Pepper: 400g, diced (about 3 medium bell peppers)
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Red Onion: 100g, finely chopped (about 2/3 large red onion)
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Cherry Tomatoes: 400g, halved (about 2 2/3 cups)
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Avocados: 2 2/3 avocados, diced (approximately 400g; add fresh each day if prepping in advance)
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Cilantro: 40g, chopped (about 1 1/3 cups loosely packed)
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Olive Oil: 120ml (about 8 tablespoons)
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Lime Juice: 80ml (about 5-6 tablespoons, from approximately 3 medium limes)
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Salt and Pepper: To taste
Instructions:
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Prepare the Beans and Corn: If using canned black beans, drain and rinse them thoroughly. If using cooked black beans, ensure they are well-drained. For the corn, if using frozen, thaw it; if using fresh, cook and cool it as needed.
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Mix the Vegetables: In a large bowl, combine the drained black beans, corn kernels, diced red bell pepper, finely chopped red onion, and halved cherry tomatoes.
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Dress the Salad: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
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Add Fresh Ingredients: If prepping for the week, store the salad in individual containers. Add diced avocado just before eating to keep it fresh.
Gotta pay the axe tax. No way around it