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Chow down. Or lighten up. To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.

By Katie Mae,

Ingredients

  • 1 can (15 ounces) black beans, drained and rinsed (1½ cups)
  • 1 medium carrot, shredded (about 1 cup)
  • ½ small red onion, minced (about ¼ cup)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro, diced
  • 1 avocado, diced
  • ½ lime, juiced
  • 1½ tablespoon garlic granules or powder
  • 1 teaspoon ground cumin
  • 2 generous pinches of cayenne pepper, or to taste

Instructions

  • In a large bowl, mix the beans, carrots, onion, tomato cilantro, lime juice and spices. Stir in the avocado just before serving and enjoy.
Nutritional Information:

Per serving (1 cup): 247 calories, 35 g carbohydrates, 11 g protein, 8.2 g total fat, 1.3 g saturated fat, 0 g cholesterol, 19 mg sodium, 14 g fiber, 2 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Katie Mae

About the Author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.
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