Black Bean Salad, Whole-Food, Plant-Based, & Vegan

Black Bean Salad


We love beans, all kinds! Black beans, navy, great northern, butter beans, lentils, where does it end? We also love to eat! And different kinds of food as I’ve already mentioned in previous posts.

Since we’ve been eating Whole-food, plant-based & vegan for just a short time we’ve found so many recipes that’s given us ideas and we use those and sometimes put our own spin on them.

We have really come up with so many recipes that we are enjoying and they are healthy. How cool is that!

In the next few days or weeks or months we’ll be sharing some of the recipes we are truly enjoying and of course we’ll share the recipes.

Eventually, we hope to come up with our own ideas as best we can because we know, for example, that cumin and turmeric add so much to a bean recipe and so many recipes use cumin and turmeric, so how does one differentiate between being original and copycat? I think we’ll just prepare our food to suit ourselves and we’ll be sure to acknowledge where a particular recipe idea came from. Since we both love to cook it should be easy and fun and delicious.

So here’s a Black Bean Salad we prepared the other day and we got the idea from “Forks Over Knives” by Dr Campbell and Dr Esselstyn, Jr.

Ingredients:

2-15.5 oz. cans of Black Beans, rinsed and drained well.

1 large tomato, chopped

1 cup of frozen corn

1 cup of frozen peas

1 medium onion of choice, chopped

½ cup of water chestnuts

1 lime, zest and juice

3 T of balsamic vinegar or more to taste, we used malt vinegar

Mix all ingredients together except for lime and vinegar, then once lime and vinegar are added mix well again.

You can add cilantro or herb of choice when served.

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