Zesty Black Bean and Corn Salad with Zucchini Ribbons


  • 3 cans (15 oz each) black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels, thawed

  • 3 orange bell peppers, diced

  • 1/3 cup light ranch dressing

  • 2 cups salsa (homemade or low-sodium)

  • 1 1/2 cups shredded Mexican-style cheese blend
  • 1 package (5 oz) mixed spring greens
  • 6 medium zucchini
  • Black pepper, to taste
  • Ground cumin, to taste
  • Extra virgin olive oil
  • Salt, to taste


1. Prepare the Zucchini Ribbons:

  • Use a vegetable peeler to create long, thin ribbons from the zucchini squash. Stop when you reach the seeds at the center.
  • Place the zucchini ribbons in a bowl and set aside.

2. Make the Salad:

  • In a large mixing bowl, combine the black beans, thawed corn, diced orange bell peppers, and spring mix.
  • Add the ranch dressing and salsa to the bowl. Gently toss until all ingredients are well coated.
  • Season the salad with black pepper and ground cumin to taste. Adjust the seasoning as needed.
  • Add the shredded Mexican blend cheese to the salad and toss gently to combine.

3. Assemble the Salad:

  • Arrange a bed of zucchini ribbons on individual serving plates or a large serving platter.
  • Spoon the black bean and corn salad over the zucchini ribbons, distributing it evenly.

4. Serve:

  • Drizzle a little extra virgin olive oil over the salad.
  • Sprinkle with a pinch of salt if desired.
  • Serve immediately as a healthy and nutritious meal or side dish.

Enjoy your vibrant and delicious Black Bean and Corn Salad with Zucchini

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