Easy Vegan High Protein Black Bean Salad with Corn

Course: Dinner, Main Course, Salads

Cuisine: Vegan

Diet: Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian

Time: Max 10 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, vegan

Prep Time: 10

Total Time: 10

Servings: people

Calories: 495kcal

1 can (250 g) black beans (or kidney beans, 1 can = 15.5 oz = 435g, or 250g drained)
½ can (220 g) sweet corn (1 can = 1.75 cups/ 15oz)
1 red onion
2 spring onions
⅓ cup (80 g) instant couscous (get the ‘just add water’ variety for quickest results. If you have it/like it then quinoa can also be used here)
½ cup (120 ml) vegetable broth
2 tsp olive oil
1 lemon (juiced)
2 tsp cumin, ground
2 tsp paprika powder
2 tsp chili flakes (less can be more, so scale down if you don’t want it with much of a kick)
1 clove garlic (chopped; dried is fine too)
1 tbsp raisins

Get Recipe Ingredients

Prepare the vegetable broth with boiling water. Then pour it over the couscous in a large bowl. Don’t put too much water in - the ideal water level should be just enough to cover the couscous. You can always add more as needed - it’s much harder to take away excess water again.
Chop the spring and red onions into thin half slices.
Chop the garlic (if you’re having it).
Drain and rinse the beans and corn.
After 5 about five minutes the couscous should be ready, so throw in the chopped onions, beans and corn.
Add the olive oil, lemon juice, cumin, paprika powder, chili flakes, optional raisins and give it all good mix.
Ready!