Healthy Living · Recipe

Rainbow Bean & Corn Salad

A colorful, no-cook salad packed with fiber and crunch — light, fresh, and perfect for warm days or meal prep.

No-CookVeganMeal-Prep
Prep 15 min Cook 0 min Total 15 min Serves 4 Easy
Rainbow Bean & Corn Salad

Ingredients

  • 1 can black beans, rinsed & drained
  • 1 cup corn (canned or thawed frozen)
  • 1 red bell pepper, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • Juice of 1 lime + 1 tbsp olive oil
  • 2 tbsp chopped cilantro

Nutrition (per serving)

~180
Calories
7g
Protein
9g
Fiber
Low
Sodium

How To Make It

  1. Rinse and drain the beans and corn.
  2. Dice the pepper, onion and halve the tomatoes.
  3. Combine everything in a large bowl.
  4. Dress with lime, olive oil and cilantro; chill 10 minutes and serve.
Why it's good for you: Black beans deliver fiber and plant protein, while the rainbow of veggies brings vitamins and antioxidants. No cooking and no heavy dressing keeps it light and heart-smart.

Squad tip: Pair any meal with a 10-minute walk to send the villains running. Adjust ingredients and portions to your own health needs.

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