Zesty Black Bean Chickpea Fiesta Salad
A vibrant, plant-based bean and corn salad tossed in a cumin-lime vinaigrette. Fiber-rich, refreshing, and ready to prep in bulk for easy lunches.
Prep
15 min
Cook
0 min
Total
15 min
Makes
5 servings
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
0 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Colander · Whisk · Mixing bowl
Time saver
Make-ahead friendly: this salad gains more flavor as it sits in the fridge overnight.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Drain and rinse black beans and chickpeas…
- 01
Drain and rinse black beans and chickpeas…
Drain and rinse black beans and chickpeas in a colander under cold water for 30 seconds until water runs clear; let drain thoroughly.
Look for: water runs clear
Tap card to mark done - 02
Combine the rinsed black beans
In a large mixing bowl, combine the rinsed black beans, chickpeas, sweet corn, diced red bell pepper, and diced tomato.
Tap card to mark done - 03
Whisk together fresh lime juice
In a small bowl or jar, whisk together fresh lime juice, extra virgin olive oil, chili powder, ground cumin, and a pinch of salt until emulsified.
Look for: emulsified
Tap card to mark done - 04
Pour the dressing over the bean and…
Pour the dressing over the bean and vegetable mixture and toss gently with a large spoon until fully coated.
Look for: fully coated
Tap card to mark done - 05
Fold in chopped fresh cilantro if using
Fold in chopped fresh cilantro if using.
Tap card to mark done - 06
Cover and chill in the refrigerator for…
Cover and chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld. Portion into 5 equal containers for storage up to 4 days.
Allow: 15 minutes
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