Spicy Black Bean and Corn Salad

I just can't get enough of salad bowls and burrito bowls.  I like that these meals are simple to create at home and that I can make a big ole batch to keep around and repurpose for leftovers. 

This recipe was one I came up with when I was looking for a new Meatless Monday meal idea.  I had some fixings in the house that were perfect for a Mexican-style bowl, but I didn't have salsa so I had to create a dressing.  I was searching for a spicy dressing and came across this one here.  I had all the ingredients so I went with it!  This meal is crunchy, fresh, and full of spicy zest that sets your taste buds on fire!  

Would you like some free support with your nutrition?  

  • Baby spinach
  • Shredded carrots (bought pre-made, bagged)
  • 1/2 red onion, diced
  • 1 15oz can black beans, drained and rinsed
  • 1 cup frozen corn
  • Guacamole or avocado (I use Wholly Guacamole 100 calorie guacamole packs)


  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup Sriracha 
  • 1/4 cup water
  • 1 teaspoon maple syrup
  • 1/2 teaspoon cumin
  • sea salt and pepper, to taste

  1. Add a half cup of water to a medium-sized sauce and add in frozen corn.  Put over medium-high heat until corn is no longer frozen. 
  2. Add black beans (rinsed) to pan with corn until heated.  Drain all liquid from the corn and bean mixture.  
  3. Add corn and bean mixture to a large mixing bowl.  Add in onion and carrots and toss with a little bit of the dressing.  
  4. Make individual salad bowls by adding in baby spinach (amount to your preference), and top with the corn and bean mixture. Add additional dressing to the salad and serve with avocado or guacamole.  
The corn and bean mixture can stay good in the fridge at least 3-4 days.  Don't mix the baby spinach in until serving because it will wet soggy from the dressing! 

How to Eat Smarter

Watch my video blog to learn how to eat healthy on a budget - no cooking required!  I will share with you what "healthy" foods to stay away from and how you can become a meal-prep master and prep an entire week's worth of lunch in under 10 minutes, for about $15-$16 TOTAL.  And like I said, these meals don't require any cooking!  You can't get any easier than that!  

Would you like some free support with your nutrition?  

Garden Veggie & Chicken Chili

This easy chili recipe will have your mouth watering.  White chicken and garden veggie chili recipe is a delicious and hearty dinner that is great to make for an easy weeknight meal.  FYI - This recipe makes A LOT so you can probably separate some out of the leftovers to freeze!  


  • 2 tsp. olive oil
  • 2 medium sweet potatoes, peeled, cubed
  • 1 jalepeno pepper, diced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, coarsely chopped
  • 1 Tbsp. chile powder
  • 1 tsp. ground cumin
  • 1 (28-oz) can fire-roasted diced tomatoes, undrained
  • 1 LB organic boneless chicken breast, diced into small chunks
  • 1 (15-oz) can black beans, drained, rinsed
  • 1 (8-oz) can tomato sauce, no sugar added
  • 1 medium zucchini, cubed


  1. Heat oil in large saucepan over medium-high heat.
  2. Put in chicken and cook for 5 minutes.  
  3. Add sweet potatoes, onion, and peppers; cook, stirring frequently, for 4-5 minutes, or until onion is translucent.
  4. Add chile powder, cumin, tomatoes, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
  5. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
An alternate cooking method for this recipe is to put all ingredients in a crock-pit and cook on low for 4-6 hours!  


© Fab Fit FunJen

This site uses cookies from Google to deliver its services - Click here for information.

Professional Blog Designs by pipdig