Athlete’s Power Bowl with Mixed Beans & Veggies
Black beans, kidney beans, and sweet corn toss with bell pepper, tomato, and a simple lemon vinaigrette.
Some meals earn the word “power bowl” honestly, and this one does — a mix of black beans, kidney beans, and corn tossed with crisp vegetables and a lemon vinaigrette.
Beans bring a solid combination of plant protein and fiber to the table, which supports the kind of sustained energy that a day of training calls for. Bell peppers, red onion, and cherry tomatoes add crunch and color, while a simple olive oil and lemon dressing keeps the whole bowl light rather than weighed down.
It travels well in a container, so it's a solid choice to pack ahead for a busy training day. Swap in whatever beans are already in the pantry if black or kidney beans aren't on hand — the dressing and vegetables work with almost any combination.
Ingredients
- 1/2 cup black beans — cooked or canned
- 1/2 cup kidney beans — cooked or canned
- 1/2 cup corn kernels — fresh or frozen
- 1/2 cup chopped bell peppers
- 1/4 cup red onion — chopped
- 1/2 cup cherry tomatoes — halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika — optional
Instructions
- 1Cook or rinse the beans if using canned, then drain.
- 2In a mixing bowl, combine black beans, kidney beans, corn, bell peppers, onion, and cherry tomatoes.
- 3In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and paprika.
- 4Pour dressing over the salad and toss to combine evenly.
- 5Serve immediately or chill for 15–20 minutes for enhanced flavor.