After I came home from the workout, I was famished! I snacked on a few pumpkin seeds drank and some water while I prepared lunch.
This is another OhSheGlows recipe, and one that Stephanie always raves about. It’s quick, simple, requires no cooking and has a lot of flavor. My plan is for this to be my lunch throughout the week. I paired it with a couple sesame crackers and a glass of water.
Two 15-ounce can black beans
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
2 small shallots, diced
1/2 tbsp olive oil
3/4 teaspoon ground cumin
1/4-1/2 tsp Kosher Salt, to taste
Freshly ground black pepper, to taste
1 large avocado, chopped into 1/2 inch pieces
Directions: Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with 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 chopped avocado on top or mixed throughout the salad.
And at the moment, I’m feeling a little sluggish/tired but for the most part pretty good.