healthy , vegetarian , salad , vegan , beans , cooking , sidedish
It is a new week and a new month! Welcome to July! This week I’m using black beans. I used canned in all my recipes, but you can always use an equal amount of cooked dry beans. For the first recipe of the week, I made a black bean salad. It is similar to the one from yum and yummer (link here), but simpler. I made up this recipe and you can find all the details below.
This is a delicious bean salad for lunch or dinner. It takes about 15 minutes to prepare which is great for a busy weeknight too. It’s so easy to have a side dish that is full of colour, flavour and texture.
- 1 19oz can black beans, drained & rinsed
- 3/4 cup corn (canned or fresh)
- 1/2 cup chopped bell pepper
- 1/4 cup chopped parsley
- 2 tbsp olive oil
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