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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

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Every-Which-Way One-Bowl Vegan Rice & Bean Salad (Oil-Free)

July 1, 2015

 

 This dish is lovingly nick-named, "Magical Weight Loss Rice & Bean Salad" by my clients and people in my classes and weight loss groups, it's that delicious...and powerful!

 

When you're going vegan for health you want everything to be easy. Easy to cook. Easy to get on the table. No long-winded recipes and definitely no weird ingredients you might not have handy. Easy Rice & Beans is that kind of recipe because you can use any type of rice and any type of beans you're used to using and mix up this basic recipe for salads, wraps and more...


Whip this up, quick!

 

 

 

 Vegan Cooking Level:  Beginner

 

 Ingredients:

 

3 cups cooked rice (any type you love)

1 can black beans, drained and rinsed

1 can red (kidney) or pink (pinto) beans, drained and rinsed

1 can corn (or 1 cup frozen), drained and rinsed

1/2  red onion, diced

1/2  red or green pepper, diced

1/2 cup salsa (or more to taste)

1/2 cup apple cider vinegar*

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

optional 1/4 cup chopped cilantro (or to taste)

optional 1/8 tsp. of any hot sauce  (or to taste)

optional juice of 1 fresh-squeezed lime (or to taste)

 

*Can substitute red wine vinegar.

 

How to whip it up:

 

Dump everything in a large salad serving bowl and stir to combine thoroughly. That's it!

 

How to serve it:

  • No matter how you serve it, consider adding avocado chunks of half an avocado, 2 slices of diced tomatoes, and 1 tbsp. of extra chopped cilantro for each serving.

  • For lunch: Serve warm or cold in a bowl with any toppings above.

  • For snack: Scoop it up with chips as is or top prepared guacamole with with 1/2 cup of this salad.

  • For dinner: Lay some down burrito-style in a soft wrap (pictured) or in a crispy taco shell along with some grilled or sauteed sliced onions and peppers.

  • Anytime: Top a green leaf salad (pictured) and add extra dressing to make a salad meal-worthy.

  • Make extra dressing for a salad:  1/2 cup apple cider vinegar + 1/2 cup (or more) of salsa or picante sauce + 1/8 tsp. of sriracha or hot sauce + salt & pepper to taste. Shake it up in a jar (pictured) or whisk in a bowl.

  • Serve it different ways on different days and for different meals and snacks as it lasts 5 days (if it's not eaten up quicker) in the fridge.

 

Tried to adopt this way of eating but didn't get

the health or weight loss you want and need?

 

 

 Schedule a free Plant-Empowered Woman Activation Call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

With Love, Broccoli & Plant-Based Weight Loss Magic✨

 

-Vegan Coach Naomi :)

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