Vegan Mexican rice and black bean salad recipe

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:

  1. I sautéed the onion, black beans and cumin in olive oil on a medium heat for about five minutes.
  2. 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:

  1. I placed my rice in a rice cooker and covered with coconut cream and the dash of lemon juice.
  2. 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.

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