Super Easy, Protein Packed, Vegan Black Bean Salad

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.

Ingredients
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

Directions 
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

Addition Suggestions
3 Tbsp. of salsa
Chopped basil
1 cup fresh corn

Interested in more super easy to prepare, delicious, healthy recipes? Check out Balanced Bodies: Vegan Cookbook for only $19.99 PLUS there is a 15-page FREE preview! Click here.

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About Ana Goldseker

I am a whole foods coach specializing in weight loss. I help people with food addictions and building a food plan that works for them. Please visit my website at www.mindfulnutrition.net for more information.
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