This delicious and healthy vegan lunch recipe saves you both time and money. The ingredients are inexpensive and takes you less than 10 minutes to make! Not only that, but you can feel good eating it knowing it's super delicious AND good for you. Double or triple the recipe to meal prep it for the week. If meal prepping, leave out avocado until ready to eat to avoid browning.
***Black beans and corn kernels are meant to be in mL, not ounces! This is a mistake in the amount shown in the video, but I have corrected the recipe below in the description***

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EQUIPMENT USED:

Chef's Knife: [ Ссылка ]
White Porcelain Serving Bowl: [ Ссылка ]
Small Glass Bowls: [ Ссылка ]
Cutting Board: [ Ссылка ]
Large Glass Mixing/Serving Bowl: [ Ссылка ]

**MY FAVOURITE NEW RECIPE** My "ONE-POT Creamy Chickpea Curry 20 MINUTE RECIPE": [ Ссылка ]

CILANTRO LIME AVOCADO BLACK BEAN SALAD RECIPE

INGREDIENTS:
1 540 ml can black beans, rinsed
1 341 ml can corn kernels
1 Roma tomato, diced
1/3 cup red onion, diced
1 jalapeño, ribs and seeds removed, finely diced
2 medium avocados, pitted, peeled and diced
1-2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste


METHOD:
1. Place all ingredients except the avocado into a large bowl and mix well.

2. Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.

3. Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.

*RECIPE CURATED BY SPICE & SUGAR*

**ALL CONTENT IS MY OWN**

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