Introduction

These Grilled Corn and Black Bean Bowls are a fresh, vibrant dish perfect for a quick lunch or a light dinner. Filled with smoky grilled corn, protein-packed black beans, and topped with a zesty avocado lime dressing, these bowls are bursting with flavor and texture. A sprinkle of crushed tortilla chips on top adds the perfect crunch. This recipe is easy to prepare, customizable, and a great way to enjoy plant-based goodness. Plus, it’s an ideal option for meal prep — just assemble before eating and enjoy a wholesome, delicious meal on the go.

Ingredients

For the Bowl:

• 2 cups grilled corn (about 3 medium ears or 2 cups frozen corn, thawed)
• 1 ½ cups black beans (cooked or canned, drained and rinsed)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced (for topping)
• 2 cups cooked rice, quinoa, or farro (grain of choice)
• ½ cup red onion, thinly sliced
• ¼ cup cilantro, chopped

For the Avocado Lime Dressing:

• 1 ripe avocado
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 garlic clove, minced
• ¼ tsp salt
• 2-3 tbsp water (to adjust consistency)

Topping:

• Crushed tortilla chips (for crunch)

Preparation

Step 1: Prepare the Grains

1. Cook the rice, quinoa, or farro according to the package instructions.
2. Once the grains are ready, fluff them with a fork and let them cool slightly.

Step 2: Grill the Corn

1. If using fresh corn: Brush the corn ears with a little olive oil and grill them over medium-high heat for about 10 minutes, turning occasionally, until the kernels are slightly charred.
2. If using frozen corn: Heat a grill pan or skillet over medium-high heat and cook the thawed corn until charred in places (about 5-7 minutes).
3. Let the corn cool, then slice the kernels off the cob if using fresh corn.

Step 3: Prepare the Avocado Lime Dressing

1. In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, and salt.
2. Blend until smooth and creamy. Add water a tablespoon at a time to achieve your desired consistency.
3. Taste and adjust seasoning if needed (add more lime juice for extra tang).

Step 4: Assemble the Bowls

1. Divide the cooked grains among bowls.
2. Top with grilled corn, black beans, red bell pepper, cherry tomatoes, red onion, and avocado slices.
3. Drizzle with the avocado lime dressing.

Step 5: Add Toppings

1. Sprinkle crushed tortilla chips over each bowl for a crunchy finish.
2. Garnish with freshly chopped cilantro.

COOKING Notes

• Grain Options: Quinoa, farro, or brown rice are excellent choices, but you can also use couscous or barley.
• Charred Corn Shortcut: If short on time, you can use frozen roasted corn from the store.
• Beans: Swap black beans with pinto or kidney beans if desired.
• Avocado Lime Dressing: Make the dressing just before serving to prevent browning, or store with a layer of plastic wrap pressed against the surface to slow oxidation.

Serving Suggestions

• Pair with a side of mixed greens or arugula for an extra veggie boost.
• Add grilled chicken or tofu for a heartier meal.
• Serve with a side of salsa or hot sauce for extra heat.

Tips

• Meal Prep: Store components separately. Add the tortilla chips and avocado slices right before eating to keep them fresh and crunchy.
• Make it spicy: Add a diced jalapeño to the dressing or sprinkle red chili flakes on top.
• Boost Protein: Include some edamame or top with a boiled egg.

Prep Time

10 minutes

Cooking Time

15 minutes

Total Time

25 minutes

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 14g
• Sodium: 520mg

(Note: Nutrition values may vary based on specific ingredients and portion sizes.)

Conclusion

This Grilled Corn and Black Bean Bowl with Avocado Lime Dressing is a satisfying, wholesome meal packed with flavor and nutrition. The sweetness of grilled corn, the heartiness of black beans, and the creamy tang of the avocado lime dressing complement each other perfectly. Topped with crushed tortilla chips, every bite is bursting with texture and taste. Whether you’re meal prepping or making a quick dinner, this bowl will leave you feeling nourished and energized.

Grilled Corn and Black Bean Bowls with Avocado Lime Dressing

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

Scale 1x2x3x

For the Bowl:

• 2 cups grilled corn (about 3 medium ears or 2 cups frozen corn, thawed)
• 1 ½ cups black beans (cooked or canned, drained and rinsed)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced (for topping)
• 2 cups cooked rice, quinoa, or farro (grain of choice)
• ½ cup red onion, thinly sliced
• ¼ cup cilantro, chopped

For the Avocado Lime Dressing:

• 1 ripe avocado
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 garlic clove, minced
• ¼ tsp salt
• 2–3 tbsp water (to adjust consistency)

Topping:

• Crushed tortilla chips (for crunch)

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Instructions

Step 1: Prepare the Grains

1. Cook the rice, quinoa, or farro according to the package instructions.
2. Once the grains are ready, fluff them with a fork and let them cool slightly.

Step 2: Grill the Corn

1. If using fresh corn: Brush the corn ears with a little olive oil and grill them over medium-high heat for about 10 minutes, turning occasionally, until the kernels are slightly charred.
2. If using frozen corn: Heat a grill pan or skillet over medium-high heat and cook the thawed corn until charred in places (about 5-7 minutes).
3. Let the corn cool, then slice the kernels off the cob if using fresh corn.

Step 3: Prepare the Avocado Lime Dressing

1. In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, and salt.
2. Blend until smooth and creamy. Add water a tablespoon at a time to achieve your desired consistency.
3. Taste and adjust seasoning if needed (add more lime juice for extra tang).

Step 4: Assemble the Bowls

1. Divide the cooked grains among bowls.
2. Top with grilled corn, black beans, red bell pepper, cherry tomatoes, red onion, and avocado slices.
3. Drizzle with the avocado lime dressing.

Step 5: Add Toppings

1. Sprinkle crushed tortilla chips over each bowl for a crunchy finish.
2. Garnish with freshly chopped cilantro.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 450
• Sodium: 520mg
• Protein: 14g