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High Protein Black Bean and Corn Summer Salad #vegan #beansalad | hurrythefoodup.com

High Protein Black Bean and Corn Summer Salad

Course: Salads, Side Dish
Cuisine: Vegan
Time: 10 minutes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 561kcal
Print Recipe


  • 1 can black beans (kidney beans also work well! 1 can = 15.5 oz)
  • ½ can sweet corn (1 can = 1.75 cups/ 15oz)
  • 1 red onion
  • 2 spring onions
  • cup 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 vegetable broth
  • 2 tbsp olive oil
  • 1 lemon (juiced)
  • 2 tsp cumin
  • 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)



  • 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 and give it all good mix.
  • Ready!


Serving: 593g | Calories: 561kcal | Carbohydrates: 84g | Protein: 18g | Fat: 19g | Saturated Fat: 2.4g | Sodium: 392mg | Potassium: 768mg | Fiber: 18.9g | Sugar: 18.3g | Vitamin A: 750IU | Vitamin C: 58.6mg | Calcium: 90mg | Iron: 3.4mg