Add chicken if you want, but these bowls pack plenty of protein with black beans alone. Serve with cooked rice or tossed with lettuce or fresh spinach as a salad.

Vegetarian: Omit chicken. 

Paleo: Omit black beans and corn (or swap for more bell peppers). Substitute rice for cauliflower rice. 

  • Prep Time



  • 2-3 c Salsa’d chicken or other cooked chicken

  • 3 c fresh or frozen corn kernels (if frozen, thaw in colander under cold water or let come to room temperature)

  • 2 c red or green bell pepper, diced

  • 2 cans (15 oz) black beans, drained and rinsed

  • 2 avocados, cubed

  • ¼ c fresh cilantro, chopped

  • 4 c cooked rice


  • ⅓ c lime juice

  • ¼ c olive oil

  • 1 tsp chili powder

  • 2 tsp cumin

  • ½ tsp cayenne pepper (optional)

  • 2 tsp honey

  • Salt and pepper, to taste


  1. Whisk dressing ingredients in small bowl. Set aside.
  2. Arrange chicken, corn, chopped pepper, black beans, and avocado over rice in single-serving bowls.
  3. Drizzle with dressing and top with fresh cilantro.