a no-bake meal prep for the week

fiber packed southwest bean salad + the weekly 2-2-2

May just started a few days ago and I already feel like it’s been a MONTH. Today I’ll be doing some meal prep to get ready for the week and set myself up for success, and I hope you join me! If you missed it, our May Meal Prep Plan is out now and ready for you to dive into. But before we get into all things meal prep… I have a new YouTube video up 💫 It’s a shortened version of the grocery list + all recipes from last week’s budget grocery series (12th edition!). My TLDW people… this quick one is for you!!

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There’s something incredibly satisfying about a salad that’s fiber-packed, flavor-loaded, and built to last all week. The Chopped Southwest Black Bean Salad from our May Meal Prep Plan is exactly that, so I wanted to highlight it today. Built around a base of hearty black beans, sweet corn, crisp cabbage, and fresh peppers, it’s tossed with a creamy, tangy taco-seasoned dressing that ties everything together with just the right amount of spice. It’s bright, crunchy, nourishing, and packed with 16g(!!!) of fiber and 17g of protein per serving, so you get a super satisfying, nutrient-dense meal without even thinking about it.

Unlike traditional leafy salads, this one skips your regular salad greens in favor of cabbage, which means it holds up beautifully in the fridge. The texture stays crisp, the flavors meld and deepen, and it remains genuinely delicious for days—perfect for meal prep. Best of all, it’s so quick. Simply toss everything into a large bowl, mix well, and you’re ready to portion it out for the week. Top it with diced avocado, a crumble of cheese if you like, and you’ve got a complete, nourishing meal ready when you are.

Scroll down for the full recipe, ingredient tips, and a few serving ideas to keep things interesting all week long!

If you’re looking for some meal prep gear, I love these rectangle containers and these circle containers, among others featured in my meal prep storefront.

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Chopped Southwest Black Bean Salad

serves 4 | prep time: 15 minutes | GF, VG, V

INGREDIENTS

For the Creamy Taco Dressing

• 2⁄3 cup greek yogurt

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• juice of 1 lime

• 1 1⁄2 tablespoons taco seasoning

For the Southwest Chopped Salad

• 2 (15-ounce) cans black beans, drained and rinsed

• 15 ounce can of corn, drained

• 2 red bell peppers, diced

• 1⁄2 jalapeno pepper, diced (optional)

• 1⁄2 large green or red cabbage head, chopped or shredded (about 4 cups)

• 4 green onions, chopped

• 2⁄3 cup fresh chopped cilantro

• 1 avocado, pitted and diced, for topping

• optional additions: cheddar, cotija, or feta cheese, for topping

INSTRUCTIONS

1. Make the dressing: In a medium bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, lime juice, and taco seasoning until smooth.

2. Add the black beans, corn, bell peppers, jalapeno pepper, cabbage, green onion, and cilantro to a large bowl. Add the dressing (half to start if you prefer lightly dressed) Use tongs or a spatula to mix everything until evenly combined.

3. Enjoy immediately with diced avocado and cheese on top or store in airtight containers in the refrigerator for up to 5 days. If prepping ahead, option to keep the dressing stored separate and toss to combine just before eating.

get the printable recipe here

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Recipe Notes:

🫘 This one is also delicious as a dip for tortilla chips! Bring it to your next dinner party or save it for the summertime.

🌮 Seasoning: To make your own taco seasoning: combine 1 tablespoon chili powder. 1 1/2 teaspoons cumin, 3/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt. 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano.

🌽 Corn adds a burst of sweetness and juicy texture that brightens up savory dishes. Canned is easies to grab and most cost effective, but fresh or frozen both work well. Give it a quick char to add an extra layer of flavor too!

💪🏼 Protein: If you’re looking for an additional protein to add, this salad would pair so well with some barbecue chicken or grilled shrimp.

🌾 Grain: You could easily add a grain, like quinoa, to this one to bulk it up.

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Add the following to your grocery list to make this recipe (minus pantry staples):

• 1 lime

• 2 red bell peppers

• 1⁄2 jalapeno pepper

• 1 avocado

• 1⁄2 large green or red cabbage head (or 1 bag)

• 1 small green onion bunch

• 1 small cilantro bunch

• 1 packet taco seasoning

• 2 (15-ounce) cans black beans

• 15 ounce can of corn

• 8 ounces greek yogurt

grab the full month-long meal prep plan for May

The 4-week breakfast and lunch meal prep plan for May includes 3-4 recipes (PDFs!) for each week (including swaps and subs), full grocery lists, a freezing/reheating guide, and an easy-to-follow calendar to take all the decisions off your plate!

may meal prep plan

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what I’m prepping

1. Almond Joy Chia Pudding — from the start of our May meal prep plan!

2. Black Bean and Cheddar Breakfast Burritos — the most freezer friendly, on a bean kick, can you tell?

what I’m loving

1. CocoFloss — finally getting compliments from the dentist (strawberry flavored!!)

2. Aerie Baby T-Shirt — perfect basic tee, lightweight for summer

what I’m recommending

1. Weighted Eye Mask — An under $35 Mother’s Day gift idea (one of my favorite relaxation items!)

2. Personalized Gifts — I love a personalized gift & I’m so obsessed with this vase💞

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🍓 rounded up all the recipes I made in April

🛒 new grocery series dropped!!

🎥 the longer long form grocery series video

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🚨 Want a free month of the eat goood newsletter?

Leave a rating and review on any recipe on my website & you’ll be entered to get a free month of the paid newsletter! Just comment here letting me know you reviewed!

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!

Much love,

Jenn