Corn and Black-Bean Lettuce Bundles
1
Points®
Total time: 11 min • Prep: 11 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canned black beans
19 oz, rinsed and drained
Uncooked corn
½ cup(s)
Red bell pepper
½ medium, seeded and chopped
Scallions
4 medium, sliced
Cilantro
¼ cup(s), fresh, chopped
Fresh lime juice
2 Tbsp
Olive oil
2 tsp
Ground cumin
1 tsp
Garlic
1 clove(s), chopped
Table salt
½ tsp
Boston lettuce
1 head(s), cleaned and separated into leaves
Instructions
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.
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