This summery bean salad is perfectly fresh, tangy and so healthy! It's high fibre and high protein and only takes 15 mins to put together.
Yield: 4 servings
INGREDIENTS
540 ml Black beans canned
1 cup baby tomatoes - chopped in quarters
½ red bell pepper diced
⅓ cup vegan feta
2 tbsp fresh parsley chopped
2 tbsp fresh coriander chopped
1 Jalapeño thinly sliced- optional
½ avocado diced- optional
Dressing
1 tbsp nutritional yeast
1.50 tbsp olive oil
1.50 tbsp white wine vinegar
1 small lime zested
½ small lime juiced
½ tsp smoked paprika
¼ tsp asafoetida (hing) powder
½ tsp ground cumin
¼ tsp chilli powder- optional
½ tsp chipotle powder
1 tsp sugar or maple syrup
Salt and pepper to taste
Roasted corn
¾ cup corn ( I used frozen kernels- thawed)
1 tsp olive oil
⅛ tsp asafoetida (hing) powder
½ tsp paprika powder
½ tsp chipotle powder
½ tsp dried oregano
Salt and pepper
DIRECTIONS
1Heat a skillet over medium heat and add 1 tsp olive oil. Then add all the roasted corn spices and let it cook for 30 secs until fragrant. Then add the corn and roast for 5 mins.
2In a large bowl combine black beans, tomatoes, red pepper, roasted corn, vegan feta, coriander and parsley, as well as optional avocado and jalapeño.
3In a small bowl whisk together dressing ingredients until fully combined. Then top on bean salad and mix fully.
Ingredients
Yield: 4 servings
INGREDIENTS
540 ml Black beans canned
1 cup baby tomatoes - chopped in quarters
½ red bell pepper diced
⅓ cup vegan feta
2 tbsp fresh parsley chopped
2 tbsp fresh coriander chopped
1 Jalapeño thinly sliced- optional
½ avocado diced- optional
Dressing
1 tbsp nutritional yeast
1.50 tbsp olive oil
1.50 tbsp white wine vinegar
1 small lime zested
½ small lime juiced
½ tsp smoked paprika
¼ tsp asafoetida (hing) powder
½ tsp ground cumin
¼ tsp chilli powder- optional
½ tsp chipotle powder
1 tsp sugar or maple syrup
Salt and pepper to taste
Roasted corn
¾ cup corn ( I used frozen kernels- thawed)
1 tsp olive oil
⅛ tsp asafoetida (hing) powder
½ tsp paprika powder
½ tsp chipotle powder
½ tsp dried oregano
Salt and pepper
Directions
DIRECTIONS
1Heat a skillet over medium heat and add 1 tsp olive oil. Then add all the roasted corn spices and let it cook for 30 secs until fragrant. Then add the corn and roast for 5 mins.
2In a large bowl combine black beans, tomatoes, red pepper, roasted corn, vegan feta, coriander and parsley, as well as optional avocado and jalapeño.
3In a small bowl whisk together dressing ingredients until fully combined. Then top on bean salad and mix fully.
