This Mexican Bean salad is not only light and fresh but super healthy. If you haven’t ever swapped out beans for your protein source then here’s a great recipe to give it a try. Beans improve digestion and are a great source of nutrients other than protein!! This recipe will be a fantastic addition to your meal planning ideas throughout the week!
1 can of black beans – drained and rinsed
1 can of black eye beans – drained and rinsed
1 can of sweet corn – drained and rinsed
1 cup cherry tomatoes – cut in quarters
1/2 red onion – peeled and finely chopped
1-2 ripe avocados
1 red chili – finely chopped (optional)
A generous handful of coriander – roughly chopped
The juice of 2 limes
1 tbsp of apple cider vinegar
1 tbsp of extra virgin olive oil
A pinch of chili flakes (optional)
Salt & pepper to taste
Drain and rinse beans and corn.
In a large bowl mix together the beans and sweet corn.
Add in the tomatoes, chopped coriander, onion, chili, lime juice, olive oil, vinegar, salt and pepper.
Mix everything together and salt to taste. Serve with some sliced avocado and sprinkle of chili flakes.
Recipe and photo courtesy of: Happyskinkitchen