A delicious, healthy meal, so decadent you'd never know it's completely vegan!
This meal is the perfect summer treat: decadent, healthy and planet strong.
The recipe calls for black beans which you can use from a can. Another packaging free option is checking out your local bulk buy or plastic-free store.
I stocked up at my local plastic-free shopping centre ( Naked Foods Bondi ) and simply soaked the hard beans over night in water - they were prefect and ready to use the next day.
Ingredients for black bean salad:
- 425 grams of black beans, rinsed and drained
- 1 tsp ground cumin
- Flesh of 1 mango coarsely chopped
- 1/2 c finely chopped red onion
- 1 bunch of coriander.
- 1/2 a coarsely chopped avocado
- 1 tbsp olive oil
- lemon juice to season
Method black bean salad:
- I sautéed the onion, black beans and cumin in olive oil on a medium heat for about five minutes.
- Leave to cool and then mix in your other ingredients for a creamy, sweet and spicy Mexican salad.
Ingredients for Mexican rice:
- 1 400ml can of organic coconut cream or coconut milk if you prefer (we recommend Honest to Goodness , available here)
- 2 cups of rice
- l dash of lemon juice
- Sprinkle of Coriander to taste
Method for Mexican rice:
- I placed my rice in a rice cooker and covered with coconut cream and the dash of lemon juice.
- When ready I served with a sprinkle of Coriander on top.
Enjoy this delicious vegan recipe! Let us know what you think in the comments below.
