Corn and Black-Bean Lettuce Bundles

1 - 3
PersonalPoints™ per serving
Total Time
11 min
11 min
0 min
Tender Boston lettuce leaves stand in for corn tortillas in these cute little meatless “wraps”. Take advantage of fresh corn in season by cutting the kernels from an ear of cooked corn for this recipe. Otherwise, canned or frozen corn is a fine substitute. If you’re in a time-crunch, simply spoon the bean mixture into the lettuce and fold like a taco. Consider doubling the no-cook filling to enjoy again later in the week. It would make flavorful Tex-Mex topping on a salad or relish for grilled chicken, fish or steak. You could also serve it as a salsa along with tortilla chips.


Canned black beans

19 oz, rinsed and drained

Uncooked sweet yellow corn

½ cup(s)

Sweet red pepper(s)

½ medium, seeded and chopped

Uncooked scallion(s)

4 medium, sliced


¼ cup(s), fresh, chopped

Fresh lime juice

2 Tbsp

Olive oil

2 tsp

Ground cumin

1 tsp

Garlic clove(s)

1 medium clove(s), chopped

Table salt

½ tsp

Boston lettuce

1 head(s), cleaned and separated into leaves


  1. In a medium bowl, combine the beans, corn, bell pepper, scallions, cilantro, lime juice, oil, cumin, garlic, and salt. Refrigerate, covered, at least 1 hour to allow the flavors to blend.
  2. Place a lettuce leaf on a work surface and spoon about 1⁄3 cup of the bean mixture down the center. Fold one side of the leaf just past the center, so the filling is covered. Fold the other side of the leaf to overlap the first side. Repeat, using all of the bean mixture, making a total of 8 bundles. (Save any extra lettuce for a salad.) Yields 2 bundles per serving.