Vegan/Vegetarian
This Southwest Black Bean and Corn Salad is a fresh, vibrant dish that’s perfect for easy lunches or side dishes. It’s packed with protein, fiber, and nutrients that support hormone balance and postpartum recovery—plus a satisfying crunch from pepitas. Whether you’re keeping it vegan or adding a touch of ranch seasoning, it’s a flexible, flavorful salad that fits into real life without fuss.
Ingredients
- A couple handfuls of greens of choice
- 1/2 cup black beans
- 1 corn on the cob
- Cilantro to your liking
- 2 stalks green onion
- Pickled red onion to your liking
- Olive oil
- Pepitas (for crunch)
- Ranch seasoning (Trader Joe’s) (optional)
- Squeeze of fresh lime juice
Steps
- Prep all veggies and chop to your preferred size.
- Combine all veggies in a bowl.
- Drizzle with olive oil, fresh lime juice, and add a couple shakes of ranch seasoning if desired (note: this makes it vegetarian, not vegan).
- Mix well and enjoy!
Wellness Notes
- Black beans provide protein, are anti-inflammatory, and help balance hormones postpartum.
- Pepitas (pumpkin seeds) are rich in zinc, which supports a healthy hair cycle and helps promote optimal thyroid function as an overall hormone-regulating nutrient.
Modify This Recipe
- Tweak veggies to your liking
- You can make it less of a traditional salad with less green and make the beans and corn more of the base (would just need to add more than recipe states)
- Using the ranch seasoning is totally optional, and without it’s vegan
Meredith's Kitchen Table 
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