Meatless Monday: Vegetable Chili Salad
As a registered dietitian, one of the most common things I hear from clients is:
“I know I should eat more vegetables… I just don’t know how to make them enjoyable.”
And honestly? I understand the frustration.
A lot of people assume eating more fiber or vegetables means forcing down plain salads or eating foods that feel more like obligations than meals. But in reality, increasing vegetables and fiber becomes much easier when the meals are:
flavorful,
satisfying,
easy to prepare,
and realistic for busy schedules.
That’s exactly why I love recipes like this Vegetable Chili Salad.
It’s one of those simple combinations that surprises people. The black beans make it hearty and filling. Sweet corn adds natural sweetness and texture. Fresh red pepper brings crunch and brightness, while salsa ties everything together with bold flavor and just enough heat to keep every bite interesting.
And the best part?
It takes almost no effort.
No cooking.
No complicated prep.
No expensive ingredients.
Just a handful of fiber-rich foods tossed together into something colorful, satisfying, and incredibly versatile.
I often recommend recipes like this to clients who are trying to:
increase fiber intake,
improve fullness between meals,
add more plants into their routine,
or simply make healthy eating feel less complicated.
Because sometimes nutrition doesn’t need to be reinvented.
Sometimes it just needs to be simplified.
And this recipe does exactly that.
Vegetable Chili Salad
Ingredient List
1 x 14 oz. (400g) can black beans, rinsed and drained
1 x 7 oz. (200g) can sweet corn, rinsed and drained
1 red bell pepper, sliced
Bunch coriander, chopped
5 oz. (150g) hot salsa
Directions
Prepare the vegetables
Rinse and drain the black beans and corn thoroughly under cold running water.
Slice the red bell pepper into thin strips.
Coarsely chop the coriander.
Combine everything
Add the black beans, corn, pepper, and coriander into a medium bowl.
Pour in the salsa and mix until evenly combined.
Serve or store
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Makes 4 servings.
Nutrition Facts
Calories per serving: 144
Fats per serving: 2 grams
Protein per serving: 8 grams
Carbohydrates per serving: 28 grams
This recipe is taken from our Eat Lean: 5 Ingredients Simple and Delicious Meals for Busy Lives cookbook featuring 40 flavorful recipes for a vibrant lifestyle.
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