Vegan Tuesdays

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!

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