Celebrate Meatless Monday’s!

We are joining the movement to urge our followers to go meatless one day a week.

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

In the coming weeks, our  blogs will features ways to make it easy to go meatless at least one day a week.

So let’s get started! This week’s recipe is Black Bean Salad. Yum!

Black Bean Salad Recipe

Ingredients

•    1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)

•    1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)

•    1/2 cup chopped green onions or shallots

•    2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)

•    3 fresh plum tomatoes, seeded and chopped

•    1 avocado, peeled, seeded, and cut into chunks

•    1/2 cup fresh chopped cilantro

•    1/4 cup fresh chopped basil

•    2 Tbsp lime juice (about the amount of juice from one lime)

•    1 Tbsp olive oil

•    1/2 to 1 teaspoon of sugar (to taste)

•    Salt and pepper to taste

Directions

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.

Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8

Have any ideas for Meatless Monday? We want to know! Share them in the comment section below.