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Protein from Plants

Black Bean Taco Salad from Protein from Plants

July 17, 2017 By Dianne

Usually, one of the first questions vegans are asked is how they get protein, since animal foods are considered by many to be the ideal protein source—and some people think they are the only foods that contain protein.

Protein from Plants by Heather Nicholds will give you a full understanding of protein, including how much you actually need and how to get more than enough from plant foods. Armed with the information, recipes and meal plans in this book, you will be confident and healthy as a vegan—and have the answers to those questions.

You’ll find part nutrition resource, and part cookbook. Protein from Plants takes the science and makes it easily understandable, plus it gives you delicious recipes and balanced meal plans to make it actionable. It bridges the gap that normally separates knowledge from practical steps.

Protein from Plants is also for vegetarians and meat-eaters, since focusing more on the plant side of your plate is always a good thing, and you might be curious about how your vegan friends can be so healthy without meat.

Protein from Plants is available in a print version or for Kindle.

Black Bean Taco Salad

Black Bean Taco Salad
 
Save Print
Author: Heather Nicholds
Yield: 2 servings
Ingredients
  • 1½ cup black beans, (cooked) or a 14 oz can
  • 1 cup corn, fresh or frozen
  • ⅛ cup fresh cilantro, or parsley
  • 1 lime - juice and zest
  • 1-2 tsp chili powder
  • sea salt, to taste
  • 1 tomato, diced
  • 1 bell pepper, chopped
  • 2 green onions, chopped
Instructions
  1. Toss all of the ingredients together. This tastes better if you have a chance to prep it in advance, so the flavors have time to merge.
  2. Keep leftovers in the fridge in an air-tight container.
Notes
Hints & Tricks
Serve this tossed with cooked quinoa, or in a lightly heated whole grain wrap, topped with chopped avocado or guacamole plus salsa.

Recipe from Protein from Plants by Heather Nicholds. Reprinted with permission.
3.5.3226

Related

Filed Under: Recipe Tagged With: black beans, gluten free, Heather Nicholds, Taco Salad, vegan, vegan food, vegan recipe, vegetarian

About Dianne

Dianne Wenz is the Editor-In-Chief for Chic Vegan. She is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizers guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. In addition to food and nutrition, Dianne loves crafts and cats. To learn more, visit Dianne’s website and blog at Dianne's Vegan Kitchen

Reader Interactions

Comments

  1. Heather says

    July 17, 2017 at 4:20 pm

    Ah, love it!!! Look so good, thank you so much for sharing 🙂

  2. Dianne says

    July 17, 2017 at 4:28 pm

    Thank YOU, Heather!

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