Name: Smoky Chili Black Beans Salad with Corn and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 g baby spinach; 150 g corn kernels (fresh or frozen); 1 medium eggplant (about 250 g), diced; 400 g canned black beans, drained and rinsed; 3 tbsp olive oil; 2 tbsp smoked paprika; 1 tsp cayenne pepper (adjust to taste); 1 tsp garlic powder; Salt and pepper to taste; 30 g fresh parsley, chopped; 60 ml tahini; 1 ripe avocado, diced (optional); 50 g crumbled feta cheese (optional); 1 tbsp lime juice for extra tang (optional)

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Smoky Chili Black Beans Salad with Corn and Eggplant

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Welcome to your next favorite salad! This Smoky Chili Black Beans Salad with Corn and Eggplant is a vibrant and hearty creation that brings together the freshness of baby spinach, the sweetness of corn, and the meaty texture of roasted eggplant. Topped generously with black beans and dressed in a smoky chili sauce, it’s both delightful and satisfying. Finish it off with a sprinkle of fresh parsley and a drizzle of tahini for a creamy touch. Feel free to mix in other veggies or spices to suit your taste!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Spring

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g baby spinach
150 g corn kernels (fresh or frozen)
1 medium eggplant (about 250 g), diced
400 g canned black beans, drained and rinsed
3 tbsp olive oil
2 tbsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
Salt and pepper to taste
30 g fresh parsley, chopped
60 ml tahini
1 ripe avocado, diced optional
50 g crumbled feta cheese optional
1 tbsp lime juice for extra tang optional

Equipment

Baking tray
Chef's knife
Heatproof mixing bowl
Food processor for tahini dressing

Method

Preheat your oven to 200°C (400°F). Dice the eggplant and place it in a bowl. Toss it with 1 tablespoon of olive oil, salt, and pepper.
Spread the seasoned eggplant on a baking tray and roast for about 25 minutes or until golden and tender, stirring halfway through for even cooking.
If using fresh corn, boil or steam the kernels until just tender (about 5 minutes). If using frozen, simply thaw and drain.
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, smoked paprika, cayenne pepper, garlic powder, and a pinch of salt. Adjust seasoning as desired.
In a large mixing bowl, start with the baby spinach. Add the roasted eggplant, corn, and black beans. Drizzle with the smoky chili dressing and toss gently.
Finish the salad with fresh parsley and drizzle tahini over the top. Add optional avocado or feta cheese if using.
Let the salad rest for about 5 minutes to allow flavors to meld. Serve slightly warm or at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSodium: 260mgPotassium: 680mgFiber: 10gSugar: 3gVitamin A: 3200IUVitamin C: 20mgCalcium: 100mgIron: 2.5mg

Notes

Feel free to experiment with this salad! Swap the eggplant for zucchini or bell peppers for a different twist.
You can also add a sprinkle of nuts or seeds on top for extra crunch.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just keep the dressing separate until ready to serve for optimal freshness!
Enjoy this salad not only as a side but as a main dish for a light meal. Happy cooking!

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Smoky Chili Black Beans Salad with Corn and Eggplant