Wow! I don’t know about you, but when the temperature hits 30+ we look for a dinner that doesn’t need the stove or oven. One advantage of the plant based life style is that if your beans are a little under cooked you’re not going to poison anyone so a cold meal is a no brainer on those hot summer days. A bowl like this black bean bowl is super flavourful, quick and easy. Let’s face it, it’s all about the dressing. You can use pretty much any veggies that you like, but this combination has a savoury and sweet vibe that is delicious. Paired with cilantro/lime dressing this one is a winner.
Cool Summer Black Bean Bowl
Course: Lunch, DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings30
minutes30
minutesIngredients
1 avocado, peeled and cubed
10 cherry tomatoes, halved
1 bell pepper, cut into strips
1/2 an english cucumber, cubed
1 cup of frozen corn, thawed
1 bunch of green onion, sliced
1 mango, cubed
1 can of black beans, rinsed
Rice, quinoa or potatoes
Directions
- Prepare the grain as per instructions on the pack.
- Prepare the dressing.
- Chop up all the veggies.
- To 4 large bowls add the grain and then arrange the veggies and beans around the bowl.
- Top with the cilantro, lime dressing and serve.
Notes
- We used roasted potatoes because we had left overs. Quinoa would use the least amount of stove time.