soup, dip, impromptu burritos). Here's one delicious vegan lunch idea, involving nothing more than a can of black beans and a few fresh ingredients.
This is just one really simple idea for a can of beans. I'd love to know how you eat beans; do you ever make a lunch (or two) out of a can of beans? If so, how do you dress it up? This particular quickie recipe is tangy and a little smoky, from the cumin. It's great with an avocado, or with a little sliced chicken on top. Avocado-Lime Black Beans 2 servings One 15-ounce can black beans 1/2 lime, juiced 1/2 cup fresh cilantro leaves, chopped 1 small shallot, diced 1 teaspoon ground cumin Salt and freshly ground black pepper 1 avocado, to serve Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving. The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning. Related: Good Question: How Can I Make Beans More Digestible? (Images: Faith Durand)