Black Bean Chili-Lime Lettuce Wraps

Serves 6


For the dressing:

  • 2 tablespoons gluten-free soy sauce

  • 2 tablespoons rice vinegar

  • ¼ cup of mirin (Sweet Japanese rice wine)

  • 2 ½ tablespoons lime juice

  • ½ teaspoon grated lime zest

  • 1 small shallot, chopped

  • ¼ teaspoon chili powder

For the salad:

  • 4 ears of corn

  • 1 teaspoon olive oil

  • ½ teaspoon salt

  • 2 cups cooked black beans – or 1 -15 ounce can, drained and rinsed

  • ½ cup diced red bell pepper

  • ½ cup diced orange or yellow bell pepper

  • 2 cups diced jicama

  • ¼ cup chopped cilantro

  • ½ cup thinly sliced scallions, about 4 bunches

  • butter lettuce leaves


  1. Preheat the oven to 450 degrees. Cut the kernels off the cob with a sharp knife and place in a large bowl. Toss with oil and salt. Divide the kernels onto two parchment covered baking sheets and roast in the oven for about 20 minutes.

  2. In a medium bowl, whisk together all dressing ingredients, or place in a glass jar and shake well. (Dressing will keep for a few weeks in the refrigerator)

  3. Add the cooked black beans, jicama, bell peppers, scallions and cilantro to the corn and toss with the dressing. Serve in lettuce leaves.


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