Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

Looking for a one-bowl, no-cook, no-fuss recipe that’s easy enough for lunch but elegant enough for a dinner party? These tasty vegan lettuce cups...

Ingredients

• 2 cups frozen roasted corn, thawed
• 1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
• 1 mango, chopped
• 1 cup cherry tomatoes, halved
• ½ cup jarred roasted red bell peppers, chopped
• ¼ cup coarsely snipped fresh cilantro
• 1 fresh jalapeño pepper, seeded (if desired) and finely chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon grated lime zest
• 3 tablespoons fresh lime juice (from 2 limes)
• Sea salt and freshly ground black pepper
• 12–16 leaves from romaine lettuce hearts
• ½ avocado, diced

Instructions

1. Combine the corn, beans, mango, tomatoes, bell peppers, cilantro, jalapeño, garlic, chili powder, and lime zest and juice in a medium bowl. Season with salt and pepper to taste.
2. Spoon the bean mixture onto the romaine hearts, and top with the avocado.

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