Good morning everyone! Today I am going to share a new recipe that I tried this week for a black bean salad. I originally got the idea from Once Upon a Chef, but I chose to free hand mine with tomato instead of pepper.
My recipe consisted of: 1 california avocado, 2 small tomatoes, a 16 oz can of black beans rinsed, 1/2 cup of corn and the following to taste, lime juice, salt, pepper, parsley, cayenne pepper, and garlic.
I was able to enjoy this for 4 days after I made it and combined it with everything from Brussels Sprouts to Sweet Potatoes, to No-Chicken vegan nuggets.
That’s all for now folks. Enjoy!
I’m fairly new to your blog but loving it so far. Very cool! 🙂
That is so sweet. Thank you so much! I am enjoying yours as well! Also, thanks for the nomination! 🙂
This looks great, thanks for sharing it! Nice photo too. I’ve nominated you for The Very Inspiring Blogger Award, congrats! 🙂
The photo isn’t mine but I would love to get a good camera so I can start taking pictures. I really enjoy photography! :). Thanks again for the nomination!
This dish makes going vegan palatable for a glutton like me. 😉
That is so great to hear!
That sounds yummy!
It is! 🙂
Pingback: Slash & I Love Blog Awards! | CatPurrology