Black Bean Bowl

Canned beans are a favorite among Canyon Ranch food experts, thanks to loads of protein and a can't-be-beat convenience factor.

Quickly roasting the frozen corn is a great way to bring out a smoky favor.

Total Time:
Level: Easy
Serves: 1


For the corn salsa:
  • Canola oil cooking spray
  • 1⁄4 c. frozen corn
  • 11⁄2 tbsp. diced tomato
  • 1 tbsp. diced red onion
  • 11⁄2 tsp. lime juice
  • 3⁄4 tsp. chopped cilantro
  • 1⁄4 tsp. minced seeded jalapeño
  • pinch ground cumin
  • pinch coarse salt
For the bean bowl:
  • 1⁄2 c. cooked brown rice
  • 1⁄2 c. rinsed and drained canned black beans
  • 1⁄4 avocado, sliced or 1⁄4 cup guacamole
  • 2 tbsp. shredded cheddar cheese
  • 1 tbsp. chopped cilantro


  1. Heat oven to 375°F. Lightly spray a baking sheet with cooking spray. Spread corn on sheet and roast until golden brown, about 15 min.
  2. Combine corn with rest of salsa ingredients in a bowl.
  3. Put brown rice, black beans, corn salsa, and avocado in a serving bowl. Top with cheese and garnish with cilantro.

369 cal, 12 g fat (4 g saturated), 15 g protein, 56 g carb, 4 g sugar, 12 g fiber, 566 mg sodium, 15 mg cholesterol per serving

This recipe originally appeared in the June 2015 issue of Dr. Oz The Good Life.

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