Black Bean Vegan Taco Salad
Here is a great, vegan taco salad recipe. Clean, healthy, gluten-free, protein-packed, fiber-rich decadent delight to satisfy and fuel your precious body.
3 Cups Black Beans (I prefer to make mine from dried and cook them myself instead of canned)
1 small can of sweet Corn, rinsed and drained
2 Cups raw Cherry Tomatoes cut in ½
1 small raw Red Onion – chopped
3 cloves raw Garlic – minced
1 Tablespoon Chili Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1/4 Cup Organic Olive Oil
1/4 Cup Organic Apple Cider vinegar (with the mother)
½ Cup Lemon Juice
1/3 Cup water
A few dashes of Tabasco sauce to your taste
Salt & freshly ground black pepper to taste – you don’t need much salt (if you use canned beans skip salt all-together and train your palate to add vinegar instead of sodium)
Combine all the above ingredients in a Pyrex glass bowl, covered and chill for at least 1 hour.
Serve the marinated beans over a bed of fresh organic mixed greens
Garnish with raw Red & Green Bell Peppers (I don’t add these to the marinade as they tend to get slimy when marinated, so put them on top, when ready to serve/eat)
Adorn plate with baby carrots
You do not need tortilla chips or a fried tortilla bowl, that is just deep fried processed food. Why add that crap to this beautiful salad? One you rid your body of processed foods – your palate WILL adjust and you will no longer crave it. What a beautiful thing. If you crave something “greasy” just drizzle salad with coconut oil on top to give it a healthy, anti-oxidant-rich “greasy” taste.
Garnish with Hulled Hemp Seed Hearts and Chia Seeds (or Linzana – Ground Flax Seed)
People either love or hate Cilantro (Culantro) – so leave some chopped on the side for people to add themselves to the garnish.
Keep the bottle of Tabasco sauce on the table to add more if wanted
All ingredients can be found in Bocas Del Toro, Panama. Necessity is the mother of invention!