Vegan Black Bean Ceviche

5 from 1 review


  • 1 15-oz. can black beans, rinsed and rained
  • 2 small limes
  • 1 cup frozen corn kernels (fresh works if you’d like!)
  • 3 Roma tomatoes, diced
  • 3 green onions, white and green parts sliced thin
  • 1 small handful cilantro, chopped
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder, plus more if you like it spicy!
  • 1/4 tsp. smoked paprika
  • salt + pepper
  • optional: avocado, jalapeno


  1. Pour drained black beans in a bowl. Squeeze limes over top and mix to coat. Allow to sit for about 15 minutes.
  2. Meanwhile, add corn kernels to a medium saucepan, and cook over medium heat until it starts to get brown and caramelized. Remove from heat and allow to cool.
  3. Add limey black beans + juices to the saucepan with the corn. Add tomatoes, green onions, cilantro, cumin, chili powder, smoked paprika, salt, and pepper, and mix to combine well. Add in optional ingredients if desired, and serve!
  4. Serving suggestions: with chips, on top of rice, on top of tacos, as a side “salad”, as lettuce wraps, or on its own!

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