10 MINUTE Cilantro Lime Avocado Black Bean Salad | QUICK AND HEALTHY VEGAN LUNCH RECIPE
This delicious and healthy vegan lunch recipe saves you both time and money. The ingredients are inexpensive and takes you less than 10 minutes to make! Not only that, but you can feel good eating it knowing it's super delicious AND good for you. Double or triple the recipe to meal prep it for the week. If meal prepping, leave out avocado until ready to eat to avoid browning.
***Black beans and corn kernels are meant to be in mL, not ounces! This is a mistake in the amount shown in the video, but I have corrected the recipe below in the description***
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**MY FAVOURITE NEW RECIPE** My ONE-POT Creamy Chickpea Curry 20 MINUTE RECIPE:
CILANTRO LIME AVOCADO BLACK BEAN SALAD RECIPE
INGREDIENTS:
1 540 ml can black beans, rinsed
1 341 ml can corn kernels
1 Roma tomato, diced
1/3 cup red onion, diced
1 jalapeño, ribs and seeds removed, finely diced
2 medium avocados, pitted, peeled and diced
1-2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste
METHOD:
1. Place all ingredients except the avocado into a large bowl and mix well.
2. Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.
3. Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.
*RECIPE CURATED BY SPICE & SUGAR*
**ALL CONTENT IS MY OWN**
Black Bean and Corn Salsa | The Perfect Summer Salad!
This black bean and corn salsa with cherry tomatoes, red onions, lime juice and chillies is a real winner when it comes to adding serious flavour into your meals!
This simple summer salsa recipe is bursting with flavours, vitamins, and is out-of-this-world delicious. It's truly a flavour winner and packed with power foods like black beans and vegetables. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!
We eat this recipe with tortilla chips, in tacos and burritos, or all on its own as a fresh, healthy salad. The perfect addition to Cinco de Mayo!
Print out this recipe at
INGREDIENTS
2 cups cherry tomatoes
1 red onion
1 clove garlic
1 cup cilantro
1 red chilli
Lime, juice only
1 cup black beans
1 cup canned corn
Salt to taste
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The Best Black Bean Salsa / Dinner / Dip!
How to make it Crispy! -
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My Ron's favorite BLACK BEAN AND CORN SALAD/ Side dish /Vegetarian/Easy ❤
(All Videos) RACHEL COOKS WITH LOVE
This is an amazing salad, perfect side dish, dip or full meal. There is no doubt that this salad is on top of my list when barbecuing, grilling burgers or when I need a potluck dish because it's always a hit, i use it as a garnish in our meat tacos or a a topping in our burgers. My Ron always asks for it. When entertaining friends i like to set out an assortment of chips and serve it as an appetizer dip, then I watch it disappear quickly. If you're a vegetarian, and looking for a perfect meal this is it, just leave out the cheese and your set, you can make the perfect lettuce tacos, always crunchy and delicious. It's always best when eaten the same day, or your avocado can turn brown, this BLACK BEAN AND CORN SALAD, is easy to make and it's loaded with nutrients.
INGREDIENTS
3 ears of corn
1 Tbsp salt (for boiling corn)
2 Cans black beans (drained and rinsed)
1/2 med purple onion (diced)
1/2 large orange bell pepper (diced)
1 pint cherry tomatoes (cut in half)
1 Large jalapeño (seeds removed and diced fine)
1 large garlic clove (finely minced)
zest of 1 lime
med/large bunch chopped cilantro
COTIJA cheese 1/3 10oz. package (crumbled)
1/2 -3/4 C. Zesty Italian dressing
1 large avocado (cubed)
salt to your liking
• you can leave out the cheese if vegetarian
• best if eaten the same day
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to Make Corn & Black Bean Salsa
Enjoy this amazingly easy Corn & Black Bean Salsa at your next party! It is great for picnics and BBQ's because it can sit out and you don't have to worry about it keeping it chilled!
The blend of flavors is even better the next day and this easy salsa recipe is a perfect topping for chicken and fish and goes great on Tacos or as is with some tortilla chips!
This recipe is fast and easy and whips up in minutes and can all be made right in the bowl you serve it in!
You can find the full recipe card here:
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FAQ's
- Yes, you can use canned beans and corn! I recommend this!
- If you hate cilantro you definitely can omit it! (I LOVE Cilantro!)
- Yes, you can use bottled lime juice but I recommend freshly squeezed!
- Yes you can use all one color of bell pepper but it will not be as colorful
- Store covered in the refrigerator for a week! (if it lasts that long!)
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Black Bean and Corn Salsa Recipe- Become Your Own Favorite Chef with Amy Westerman
Here we make a VERY EASY (my sarcasm in the beginning might throw you off) black bean and corn salsa that full of different flavors that make an amazing dip to eat with chips or add to tacos, burritos, etc.