This is a great recipe because it can be stored in the refrigerator for a few days if you leave out the avocado and then add it right before serving. You can also use the leftovers as a topping or side dish to your main meal. Add it to brown rice or a baked potato – this tasty combo packs a healthy and flavorful punch.
Organic black beans. Rinse well.
1 cup jicama – chopped (could substitute radish or apple)
2 cups cherry tomatoes cut in half
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 Tsp. salt
1/2 avocado chopped
2 heads romaine lettuce – chopped
3 green onions – chopped
1. In a large bowl combine beans, jicama, cherry tomatoes
2. Pour in oil, vinegar, and salt
3. Toss lightly
4. Add avocado
5. Serve over lettuce and top with green onions
3 Tbsp. of salsa
1 cup fresh corn
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