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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.

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

  1. Cook or rinse the beans if using canned, then drain.
  2. In a mixing bowl, combine black beans, kidney beans, corn, bell peppers, onion, and cherry tomatoes.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and paprika.
  4. Pour dressing over the salad and toss to combine evenly.
  5. Serve immediately or chill for 15–20 minutes for enhanced flavor.