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!
Is there anything better than a meal packed with color? Not only does it appeal visually but the FLAVOR that bursts out of a dish like this is just unmatched.
This one has it all – protein from the beans and cheese, starch from the potatoes and corn, veggies from the zucchini, tomatoes and onions and healthy fats from the avocado. It’s truly a one-dish wonder. Especially given how quickly it comes together.
It’s also a meal that’s delicious whether hot or cold so it makes for a really easy packed lunch! Just throw it in a tupperware and you’re good to go!
You can eat it straight out of the bowl as is (that’s my favorite way), you can roll it up in a wrap with some plain greek yogurt and salsa to make a veggie-packed burrito, you can even use chips to scoop it up like a dip!
It’s super versatile so you can eat it all week without feeling like you’re having the same meal over and over again (although truth be told, I happily eat this dish over and over again throughout the week!).
double bean corn & avocado salad bowl
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings (depending on how big your servings are) 1x
- Category: dinner
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
- 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
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