Vegan Bean Salad
This vegan bean salad is my biggest summer hit. It's filled with fresh veggies, plant-based protein, and creamy avocado for a vegan twist on cowboy caviar. Perfect with chips, veggies or on its own!
Servings: 8
Ingredients
- 1x 16 oz can black beans rinsed and drained
- 1x 16 oz can black eyed peas rinsed and drained
- 2 medium avocados peeled, pitted and diced
- ½ cup red onion diced
- 1 cup roma tomatoes diced (about 3 roma tomatoes)
- ¾ cup corn kernels
- ¼ cup cilantro chopped
- Juice of 1 lime ¼ cup lime juice
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- In a large bowl, combine black beans, black eyed peas, avocados, red onions, tomatoes, corn and cilantro.
- Add lime juice, olive oil and season with cumin, black pepper, salt and garlic pepper. Adjust seasonings to desired taste preference.
- Serve with vegetables, chips or crackers and enjoy!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1cup | Calories: 257kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 417mg | Potassium: 711mg | Fiber: 12g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg
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