Description
This vegan bean salad is my biggest summer hit. It’s filled with fresh veggies and plant-based protein for a vegan twist on cowboy caviar.
Prep Time: 30 min | Total Time: 29 min | Course: Appetizer, Salad, Side Dish | Cuisine: American | Keyword: 30 minute meals, Make Ahead, meal prep, salads, vegan | Servings: 8
Ingredients
1x 16ozcan black beansrinsed and drained
1x 16ozcan black eyed peasrinsed and drained
2medium avocadospeeled, pitted and diced
½cupred oniondiced
1cuproma tomatoesdiced (about 3 roma tomatoes)
¾cupcorn kernels
¼cupcilantrochopped
Juice of 1 lime¼ cup lime juice
2tablespoonolive oil
1teaspoonground cumin
¼teaspoonblack pepper
½teaspoonsalt
¼teaspoongarlic 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
