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double bean corn & avocado salad bowl - quick, easy and so satisfying! // cait's plate

double bean corn & avocado salad bowl

  • Author: Cait
  • 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


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!


  • 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
  • 1.52 tsp chili lime seasoning (or other favorite spicy seasoning)
  • 1 medium avocado, cubed
  • 1/41/2 cup feta cheese
  • Cilantro, chopped


  1. Preheat oven to 425 degrees F
  2. Line a baking sheet with tin foil or drizzle with olive oil
  3. Toss cubed sweet potato with olive oil and chili lime seasoning then place on baking sheet in a single layer
  4. Bake for 15-20 minutes or until just crispy on the outside
  5. Meanwhile, heat olive oil in a pan over medium heat
  6. Add onions and corn, sautéing until just soft (about 3-5 minutes)
  7. Toss in zucchini and do the same, followed by the cherry tomatoes (another 2-3 minutes)
  8. Finally add in the beans, tossing just to warm them followed by the prepared sweet potatoes (1-2 minutes)
  9. Squeeze the juice from half a lime over the bowl and mix well to combine all the flavors
  10. Remove from heat and place in a bowl
  11. Top with diced avocado, feta cheese and cilantro

Keywords: dinner, lunch, vegetarian, bean recipe

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