Black Bean and Grilled Corn Salad

A zesty and flavorful salad packed with fiber and protein, perfect for meal prep and quick dietary needs. Ready in just 15 minutes!

By @makeitbrunch

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 2 cans Black beans rinsed and drained
• 1 cup Baby tomatoes chopped
• 1 unit Red pepper diced
• 1 unit Jalapeño deseeded and minced
• 2 ears Corn grilled
• 0.5 cup Vegan feta crumbled
• 0.25 cup Fresh parsley chopped
• 0.25 cup Fresh coriander chopped
• 0.25 cup Olive oil
• 2 tablespoons White wine vinegar
• 1 unit Lime juiced
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Asafoetida powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chipotle powder
• 1 teaspoon Sugar or maple syrup
• 1 unit Avocado chopped
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Dried oregano

Instructions

1. Rinse and drain the canned black beans and place them in a large bowl.
2. Chop the baby tomatoes, red pepper, and jalapeño into small pieces.
3. Grill corn on a hot skillet or grill for 5 minutes, turning occasionally until slightly charred.
4. Chop vegan feta, fresh parsley, and coriander. Add them to the bowl.
5. Combine olive oil, white wine vinegar, lime juice, smoked paprika, asafoetida powder, ground cumin, chipotle powder, sugar or maple syrup in a small bowl.
6. Pour the vinaigrette over the salad mixture and toss gently to combine.
7. Chop the avocado and add to the salad just before serving.
8. Sprinkle nutritional yeast and dried oregano over the salad as garnish.