Friday, July 29, 2016

Foodie Friday : Vegan Black Bean Salad

I love this salad for summer as it is colourful and full of flavour, protein and fiber. Even better, it keeps for a few days to take for lunch.

1 tin black beans, drained and rinsed
2 cups frozen corn
1 cup chopped red pepper
1 cup celery chopped
1/2 cup cilantro
1-2 tbsp of olive oil
1 tbsp of lime or lemon juice
zucchini or cucumber if desired
Combine all the items in a bowl and leave to marinade for an hour, then serve. Please note the corn can just be added in and helps to keep the salad cooler on these hot days. Will keep beautifully for 2-3 days.
Recipe submitted by Nancy Blokland Pottery

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