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Recipe: Capsicum & Black Bean Salad {Vegan, GF & Great For Meal Prep}

February 15, 2017

Recipe Capsicum & Black Bean Salad

Summary: My city has been so hot lately, it’s like swimming in lava! That means preparing food that doesn’t need heating. I love this because it stands as a salad on its own but it’s a nice compliment to other Mexican inspired foods or even as a dip. It will last several days in the fridge, so it’s also good for vegan/vegetarian meal prep, if you are into weekly prepping. It’s very straightforward but if you are getting tired of the same old salads, this makes a welcome change. We were planning to eat this with roast sweet potato, guacamole and baked corn with spiced sour cream, so I left out the corn this time around.  

 

Ingredients

  • 1 (400g) can black beans, drained & rinsed
  • 2 spring onions, finely sliced
  • 1 large red capsicum, diced
  • 1 cup salsa, homemade or jar
  • 1 cup frozen corn kernels, defrosted

 

Instructions

  1. Toss everything together in a large bowl.
  1. Cover and chill before serving.

 

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Recipes  / Salads & Side Dishes  / Vegan  / Vegetarian

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