Black Bean Salad with Corn, Bell Pepper, Avocado in a Lime-Cilantro Vinaigrette Recipe | Plant Based
Today, I’m going to be making one of my favorite recipes for you today — and not just my favorite, it’s a family, friends and party favorite as well — and that’s a Black Bean Salad with Corn, Red Bell Peppers and Avocado in a Lime-Cilantro Vinaigrette.
Besides it being delicious, what I love about this 100% Whole Food Plant Based Recipe is…
1. It’s an easy and quick recipe, especially if you’ve made it a few times and are familiar with the recipe.
2. There’s no cooking involved
3. Most of the ingredients you have on hand, or at least I do!
4. It makes a lot of servings and stays nice in the fridge for several days so you can make multiple meals out of it.
5. It's versatile, meaning you can serve it as a bean dip with chips, pour it into corn torillas for tacos, of over brown rice, or my personal favorite top it over a baked sweet potato!
Hi, I'm Ally founder of Cross Training Women. I am a Christian health and fitness coach with the mission to help women (like you!) become healthy from the inside out, body, soul, and spirit, so that you can live fully and abundantly the life Jesus came to give you! That's why I cross train you physically and spiritually.
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Vegan sausage & black-eyed bean pasta salad
Give a new twist to your favourite everyday vegan sausage in this bean & pasta salad packed with flavour and fresh summer produce.
Serves: 2
Ingredients:
150g fusilli pasta
400g can black eyed beans (black eyed peas), drained and rinsed
4 vegan sausages (I’ve used Richmond meet-free sausages)
25g vegetable spread
180g baby button mushrooms, rinsed and stems trimmed
2 garlic cloves, finely sliced
1 green pepper, deseeded and cut into quarters
180g baby plum or cherry tomatoes, halved
2 spring onions, finely sliced
handful parsley leaves, chopped
salt and black pepper, to taste
For the dressing
3 tbsp extra-virgin olive oil (plus extra to drizzle)
1 ½ tbsp freshly squeezed lemon juice
1 tsp demerara sugar
1 tsp American style mustard
salt and freshly ground black pepper, to taste
Method:
1. Heat oven to 200C/180C fan/gas 6. Prepare the mushrooms: leave the small baby mushrooms whole and halve the bigger ones. Melt the vegetable butter in a frying pan and fry the garlic for about half a minute. Add the mushrooms and seasoning, and sauté on medium-high heat for about 4 - 5 minutes stirring frequently until tender and slightly brown. Turn off the heat and set the pan aside.
2. Rub the pepper slices with a little oil and place them, skin side up, in a roasting tin. Roast in the oven for about 30 minutes. Transfer to a plate to cool. Once cooled, remove the pepper’s skin and cut each slice into small bits.
3. Cook the sausages according to the pack instructions. Transfer to a plate to cool and then slice diagonally into 9 or 10 pieces. (if your chosen sausages cook in the oven, you can put them alongside the peppers, in the same roasting tin, but check for different cooking times).
4. Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, and return the pasta to the pan. Stir in the mushrooms, black eyed beans and some seasoning. Drizzle with a little extra-virgin oil, heat for a few seconds, and then set aside.
5. To make the dressing, combine lemon juice, sugar, mustard and seasoning in a small bowl. Add the olive oil and whisk until smooth and slightly thick.
6. In a large serving bowl combine the pasta, sausage, pepper, tomatoes, spring onions and parsley. Pour the dressing and mix everything well. Taste and adjust seasoning if necessary. Stir once more and then serve.
Recipe adapted from:
#vegan #pasta #vegetarian
Roasted Red Peppers and What We Do With Them!
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Spanish Roasted Pepper and Goat Cheese Salad
EPISODE #136 - Spanish Roasted Pepper and Goat Cheese Salad
FULL RECIPE HERE:
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MUSIC: Juliets Flowers
Easy Sweet Pepper Balsamic Bean Salad Recipe
Ingredients:
1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
1/2 head lettuc
Directions:
In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Nutrition
Calories: 144 kcal 7%
Fat: 0.9 g 1%
Carbs: 28.6g;9%
Protein: 7.7 g 15%
Cholesterol: 0 mg 0%
Sodium: 996 mg 40%
Based on a 2,000 calorie diet
Roasted Red Pepper Salad
Visit for the recipe. Enjoy a refreshing and colorful side dish using Roasted Red Peppers and Black Olives