Black Bean Taco Salad
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
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.
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/
3.5.3226