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Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.

Recipe from Mexican Plantz eCookbook.

Bean Salad

Ingredients

  • 1 can (15 ounces) black beans, drained and rinsed (1½ cups)
  • 1 medium carrot, shredded (about 1 cup)
  • ½ small red onion, minced (about ¼ cup)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro, diced
  • 1 avocado, diced
  • ½ lime, juiced
  • 1½ tablespoon garlic granules or powder
  • 1 teaspoon ground cumin
  • 2 generous pinches of cayenne pepper, or to taste

Instructions

  1. In a large bowl, mix the beans, carrots, onion, tomato cilantro, lime juice and spices. Stir in the avocado just before serving and enjoy.

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about the author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering.

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