How do you make a high protein vegetarian Southwest salad?

The key is combining protein sources. Black beans alone are good, but adding shelled edamame doubles the protein impact and completes the amino acid profile. Dress with a Greek yogurt lime dressing to add dairy protein. This combination easily reaches 35g of protein without needing meat.

Why does black bean salad get watery, and how do you fix it?

It usually happens because the beans weren't dried properly after rinsing, or the cucumbers released water over time. Rinse and dry beans thoroughly with a paper towel if necessary, and use the "salt & drain" method for your cucumbers before adding them to the bowl.

How long does black bean corn salad last in the fridge?

It lasts 4-5 days in an airtight container. Because there is no lettuce to wilt, it is one of the longest-lasting meal prep salads available. The flavors actually improve after the first 24 hours.

Can you meal prep Southwestern black bean salad for the week?

Yes, it is one of the best salads for meal prep. Just wait to add avocado until you are ready to eat to prevent browning. You can portion it out into 4 containers on Sunday and have lunch ready until Thursday. Texture Swap: If you want a different texture profile, try my High Protein Greek Orzo Salad for a softer, pasta-based meal that still packs a protein punch.

High Protein Southwestern Black Bean Salad (Weight Loss Friendly)

Description

This High Protein Southwestern Black Bean Salad features 35g of protein and a zesty lime dressing. A massive, fiber-rich lunch perfect for healthy meal prep!

Ingredients

Scale

The Salad Base

2 cans (15 oz each) Black Beans, rinsed and dried
1 cup Shelled Edamame, thawed
1 cup Sweet Corn (thawed frozen or canned)
1 Red Bell Pepper, finely diced
1 Persian Cucumber, finely diced
1/4 cup Red Onion, finely diced (soaked in lime juice)
1/2 cup Fresh Cilantro, chopped
1 Avocado, diced (add right before serving)

The Healthy Zesty Lime Dressing

1/2 cup Non-Fat Greek Yogurt
2 Limes, juiced
1 tsp Honey or Maple Syrup
1 tsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder
Salt and Black Pepper to taste

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Instructions

Rinse & Dry: Place black beans and corn in a colander. Rinse thoroughly with cold water. Shake vigorously and let sit for 5 minutes to ensure they are completely dry.
Prep Onion: Dice the red onion and soak in a small bowl with a squeeze of lime juice for 10 minutes to remove harshness.
Chop Veggies: Finely dice the bell pepper and cucumber to the same size as the black beans.
Make Dressing: In a small bowl, whisk together Greek yogurt, lime juice, honey, cumin, chili powder, and garlic powder until smooth.
Assemble: In a large bowl, combine the dried beans, corn, edamame, and chopped vegetables (drain the onions first).
Dress & Marinate: Pour the dressing over the salad and toss to coat evenly. Place in the fridge for at least 30 minutes to allow flavors to meld.
Serve: Right before serving, fold in the fresh cilantro and diced avocado.

Notes

Meal Prep: This salad keeps for 4-5 days in the fridge. Add avocado only when ready to eat.
Soggy Prevention: Salt cucumbers and drain excess water before adding if prepping for the whole week.
Vegan Option: Use a dairy-free yogurt alternative for the dressing.

Prep Time: 20 minutes
Category: Lunch/Dinner
Method: Chopping/Mixing
Cuisine: Southwestern/Mexican

Nutrition

Serving Size: 1 Large Bowl
Calories: 380
Sugar: 6g
Sodium: 550mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 45g
Fiber: 16g
Protein: 35g
Cholesterol: 5mg