Hello Friday…I love you!
Welcome to day 4 of 10 easy vegan lunches. Ok, these recipes are so easy you may be rolling your eyes, but I have a short attention span in the kitchen…ok let’s face it all the time. This recipe is great because you can make it at the beginning of the week, store it in your fridge and pull it out for lunches, snacks or even dinner. This recipe is similar to another recipe in the HWB achieves, but it is a little different (lower fat) and a great winter meal. Have an amazing weekend xo Anna.
You need/directions:
These recipe can be spilt into 3-4 portion depending on your appetite and activity level.
1 can or 2 cooked cups of Black beans ( rinse beans well).
1 small can of sweet corn or fresh corn off 2 -3 cobs (raw or cooked)
1/2 cup of lightly cooked peas (frozen or fresh).
1/2 cup of diced tomato.
1/4 cup of chopped red onion.
Mix all the above ingredients into a bowl, option to add 1/2 cup of brown rice (especially if you are active and working out). Add a 3 Tbsp of balsamic vinegar and 1 Tbsp of olive oil, shake it up and store. Salt and pepper to taste.
