Black Bean Taco Salad
Author: 
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.
Recipe by Chic Vegan at https://www.chicvegan.com/black-bean-taco-salad-protein-plants/