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Bean Salad Recipe

by Leah Morgan, CCAP

This recipe is crazy simple, jam packed with nutrients and proteins, and is extremely easy on the wallet as well.

Try it as a main dish, an appetizer, or even a snack on a beautiful summer day.

Originally, this recipe is vegetarian, but if you’re craving meat, it goes very well with fish or chicken.

Here’s what you need:

  • 1 large can mixed beans, rinsed
  • 1 red pepper, diced
  • 1 jalapeno pepper, diced
  • 0.5 red onion, diced
  • 1 firm tomato (still slightly green, if possible), diced
  • 1 ripe avocado, diced
  • 1 Tbsp coriander, chopped
  • Juice of 1 lemon
  • Salt, Black Pepper, and Cumin (all to taste)
  • Olive Oil

Now that you’ve got all your ingredients ready, simply mix all solid ingredients in a bowl, and top with lemon juice, olive oil and spices.

And that’s literally IT!

Here’s a tip: this dish tastes best when it’s had about an hour or so to sit in the fridge – you want to let all the ingredients mingle and get to know each other a little!

Leah Morgan, CCAP


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