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Meatless Monday recipe of the week: Black Bean Salad


Welcome back to reality after weeks of holidays, family and endless eating.

In dire need of something satisfying that won’t be painfully heavy in your overused stomach? Look no further than a dinner made satiating by black beans and corn, but light by peppers, tomatoes and lettuce.

Moreover, it’s super quick, meaning it’ll probably take you longer to stand in line at the store buying the ingredients than actually making it.

Black Bean Salad

1 ripe avocado, mashed

1/4 cup chopped cilantro

2 tablespoons lime juice

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

4 cups shredded romaine lettuce

1 cup grape tomatoes, halved

1 cup corn kernels, fresh or thawed if frozen

1 small red bell pepper, seeded and chopped

1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and stir until evenly coated. Serves 4.

— Recipe from www.wholefoodsmarket.com.


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