Name: Fresca Bean Salad
Total time: 10 min
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

Ready In: 10 minutes
Makes 4 cups
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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.

By Katie Mae, May 31, 2017

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

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. Find her on Instagram and Facebook.

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