Meet Your New Meal Prep Hero: The Southwestern Black Bean & Corn Salad

Meet Your New Meal Prep Hero: The Southwestern Black Bean & Corn Salad

If you’re looking for a meal prep wonder that works as hard as you do, this Southwestern Black Bean & Corn Salad is here to save the day!

Made with pantry-friendly ingredients, this colorful salad keeps beautifully in the fridge for up to five days and offers endless ways to enjoy it. Whether you’re adding it to a bed of mixed greens, tossing it into quesadillas or serving it as a hearty taco or wrap filling, it’s a versatile addition to your meal rotation.

It also makes a delicious topping for baked or sweet potatoes and pairs perfectly with grilled chicken or fish for a light, refreshing side. With so many options, this salad is your secret weapon, and it’s easily doubled or tripled to ensure stressfree, flavorful meals all week long.

SOUTHWESTERN BLACK BEAN & CORN SALAD

Yield: 4 servings Total Time: 15 minutes

For the Dressing:

2 tablespoons olive oil Juice and zest of one lime 1 tablespoon apple cider vinegar 1/2 teaspoon brown sugar 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon Dijon mustard 1/4 teaspoon table salt For the Salad:

1 (15 ounce) can black beans, drained and rinsed 1 cup frozen corn, thawed 1/2 cup red onion, diced 1/2 cup red pepper, diced 1/2 cup fresh cilantro, chopped

In the bottom of a salad bowl, whisk together all dressing ingredients to emulsify. Add the salad ingredients, tossing to combine. This gets better as it sits, so I recommend refrigerating this at least two hours before serving.

This salad is delicious when made into hearty quesadillas. They are a great choice for a quick weeknight dinner or a delicious snack. The combination of black beans, sweet corn and melty cheese wrapped in a crispy tortilla is the perfect comfort food.

SOUTHWESTERN BLACK BEAN & CORN QUESADILLAS

Yield: 4 servings Total Time: 15 minutes

1 recipe black bean and corn salad 2 cups shredded Mexican blend, or cheddar cheese 8 (8-inch) flour tortillas Cooking spray or oil and/or butter, as needed

Preheat a skillet over low heat and coat with cooking spray or melt a mix of 2 teaspoons each of olive oil and butter. The blend of oil and butter gives the quesadillas a rich, golden crisp that makes them extra satisfying.

Stir the shredded cheese into the black bean and corn mixture so you get that perfect gooey filling with each bite of quesadilla.

Increase the heat to medium and cook each quesadilla one at a time until golden brown and crispy, and the cheese is fully melted. You want the tortillas to have that satisfying crunch, with just the right amount of crispiness.

Place one tortilla in the skillet at a time. Place 1/2 cup of the bean and cheese mixture over the tortilla and spread it evenly to the edges. Once the cheese has melted, fold this tortilla in half, making a half-moon shape, pressing down gently to help seal. Repeat with the remaining tortillas and bean mixture adding butter and oil as needed.

Slice into triangles and serve immediately. These quesadillas are fantastic on their own, but feel free to serve them with your favorite dipping sauce, like salsa, sour cream or guacamole.

Whether you’re meal prepping for the week or looking for a quick, satisfying meal, this Southwestern Black Bean & Corn Salad is a game-changer. So go ahead, whip up a batch and enjoy stress-free, healthy meals all week long! ***

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]

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