Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

Picture and Recipe By: Forks Over Knives


  • 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 chilli 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


  1. Combine the corn, beans, mango, tomatoes, bell peppers, cilantro, jalapeño, garlic, chilli 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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Forks Over Knives: Black Bean, Corn, and Roasted Red Pepper Lettuce Cups