Whether for health, personal, ethical or environmental reasons, many of us are looking to eat more plants (woop!), and many of my clients are vegan and vegetarian. Getting good quality nutrients in a delicious way can feel overwhelming sometimes, but not with this simple recipe that takes 10 minutes. An easy and affordable side dish or main, make it for lunch and bring to work or bring to a Sunday BBQ. Keep cool and you can serve this up over Cup match on the boat with friends in small reusable bowls.
Black beans are rich in fiber and plant protein so they support blood sugar balance for longer days. Adding in avocado for good quality fats and tomatoes for a boost of anti-oxidants, it’s the boat day antidote you need to stay healthy this year.
Ingredients:
1 can black beans, wash very well
1 punnet of Bermuda cherry tomatoes
1 avocado, chopped
¼ cup red onion, minced
1 cup of cilantro, chopped
1 tbsp. olive oil
1 tbsp. whole cumin seeds or 1 tsp. cumin powder
Juice of 2 limes
1 tbsp. maple syrup
½ tsp sea salt
Method:
In a bowl, mix all of the ingredients together and let marinate for several minutes. If you are making this salad for lunches or the next day, wait to add the avocado so it stays fresh. All of the other ingredients can be added in advance and marinate well.
