Cinco de Mayo Bowl
Happy Cinco de Mayo!
One of my favourite and fast meals is black bean salad. It’s tasty, packed with nutrition, and an easy crowd pleaser.
In honour of Cinco de Mayo, here is my Cinco de Mayo Bowl complete with black bean salad, guac topping and brown rice base to make it into a meal. Enjoy!
Vegan Cinco de Mayo Bowl
3 servings
Black Bean Salad
19oz black beans
1/2 cup diced tomato
1/4 cup corn kernels
1tbsp chili powder
1tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1 tbsp Lime juice
1tbsp Olive oil
2tbsp chopped cilantro
¼ cup green onions
Guac Topping:
1 avocado
1 tbsp lime juice
1 tbsp chopped cilantro
Small pinch salt
Brown Rice
1.5 cups brown rice
3 cups water
- Add brown rice to water in a pot, bring to a boil, reduce to a fast simmer until water is completely absorbed.
- Mix together the black beans, tomatoes, and corn. Add chili powder, cumin, coriander, and salt. Stir to combine. Stir in lime juice, olive oil and cilantro.
- Slice avocado round the seed and separate the two halves. Remove the seed with a spoon and scoop out the flesh. Mash with a fork until lumps are removed. Quickly add lime juice, cilantro and salt and mix well. The lime juice will help keep the avocado from browning, but if the top browns, know that the avocado mixture underneath is still fresh and green.
- Divide among 3 bowls layering rice, then black beans, then a big scoop of avocado. Garnish with a sprig of unchopped cilantro. Enjoy!!