Photo of Mexican black bean, zucchini and corn bowl with cumin-lime drizzle by WW

Mexican black bean, zucchini and corn bowl with cumin-lime drizzle

4 - 9
PersonalPoints™ per serving
Total Time
50 min
25 min
25 min


Uncooked zucchini

3 cup(s), diced

Cooking spray

2 spray(s)

Kosher salt

¼ tsp(s)

Black pepper


Extra virgin olive oil

4 tsp(s)

Uncooked shallot(s)

3 tbsp(s), minced

Fresh lime juice

2 tbsp(s)


4 tsp(s), warm

Ground cumin

1 tsp(s)

Chili powder

½ tsp(s)

Canned black beans

2 cup(s), rinsed and drained (or freshly cooked)

Canned yellow corn

2 cup(s), fresh corn kernels or defrosted, frozen corn

Fat free salsa

1 cup(s)


½ medium, sliced, diced

Crumbled feta cheese

½ cup(s)


¼ cup(s), leaves

Uncooked scallion(s)

¼ cup(s), chopped


  1. Preheat oven to 425°F (218°C). Line a baking pan with parchment paper.
  2. Arrange zucchini on prepared pan; coat with cooking spray and season with 1/4 tsp salt and 1/8 tsp pepper. Roast until browned, 20-25 minutes.
  3. While zucchini roasts, whisk to make cumin-lime drizzle, whisk together oil, shallot, lime juice, water, cumin, chili powder and 1/2 tsp salt.
  4. When ready to assemble, line up 4 bowls. Scoop into each bowl 1/2 c zucchini, 1/2 c beans and 1/2 c corn. Drizzle each with 2 Tbsp dressing. Garnish each with 1/4 c salsa, 2 Tbsp avocado, 2 Tbsp feta, 1 Tbsp cilantro and 1 Tbsp scallion.
  5. Serving size: 1 bowl (about 2 c)