Description
this easy double bean and corn avocado salad bowl comes together quickly and is a fresh weeknight meal that’s perfect for the warmer weather!
Ingredients
Scale
- Olive oil
- 1/2 medium red onion, diced
- 1.5 cups frozen corn
- 1 medium zucchini, quartered
- 1/2 cup cherry tomatoes, washed and halved
- 2/3 15 oz. can kidney beans, drained
- 2/3 15 oz. can black beans, drained
- 2 medium sweet potatoes, washed and cubed
- Juice from 1/2 a lime
- 1.5–2 tsp chili lime seasoning (or other favorite spicy seasoning)
- 1 medium avocado, cubed
- 1/4–1/2 cup feta cheese
- Cilantro, chopped
Instructions
- Preheat oven to 425 degrees F
- Line a baking sheet with tin foil or drizzle with olive oil
- Toss cubed sweet potato with olive oil and chili lime seasoning then place on baking sheet in a single layer
- Bake for 15-20 minutes or until just crispy on the outside
- Meanwhile, heat olive oil in a pan over medium heat
- Add onions and corn, sautéing until just soft (about 3-5 minutes)
- Toss in zucchini and do the same, followed by the cherry tomatoes (another 2-3 minutes)
- Finally add in the beans, tossing just to warm them followed by the prepared sweet potatoes (1-2 minutes)
- Squeeze the juice from half a lime over the bowl and mix well to combine all the flavors
- Remove from heat and place in a bowl
- Top with diced avocado, feta cheese and cilantro
Keywords: dinner, lunch, vegetarian, bean recipe
