Black Bean & Corn Salad Bowl

A zero-cook Mexican salad of black beans, charred corn, peppers, and lime-cumin dressing that gets better as it sits in the fridge. High-carb, high-fibre, and fully plant-based, it suits maintenance days and post-workout lunches more than a strict low-carb plan.

Ingredients

• 3/4 cup black beans, rinsed
• 1/2 cup corn kernels, charred
• 1/2 red capsicum, diced
• 1/4 red onion, finely diced
• 1 lime, juiced
• 1/2 tsp ground cumin
• 2 tbsp coriander, chopped
• 1 tsp olive oil

Instructions

1. Char the corn in a dry pan until spotted.
2. Combine the beans, corn, capsicum, and onion.
3. Whisk the lime, cumin, and olive oil into a dressing.
4. Toss everything with the coriander and rest 10 minutes.