Recently I noticed that I had fallen into the boring pattern of eating a turkey sandwich for lunch (pretty much every day). In an effort to switch it up, add in some vegetables and reduce my gluten intake I threw together this black bean salad for lunch. It’s quick, it’s easy and it’s jam packed full of protein and other healthy nutrients!
While I am far from being gluten free, I have been trying to incorporate gluten free meals into my week just to mix-it-up and try something new! I notice that when I choose bread-free options for lunch I often feel “cleaner” and less sluggish throughout the rest of the day.
I love this meal option because it manages to be healthy and low fat without having to have tons of fresh ingredients on-hand. Don’t get me wrong, I love a meal made with all fresh ingredients, but I always need to have a healthy back-up meal just in case! Well, this is it! Quick, easy and yummy! I hope you enjoy it!
Ingredients (yields 1 lunch portion)
1 cup black beans
1/2 cup edamame
1/4 cup frozen corn kernels
1 oz avocado
2 T fat free sour cream
1 handful grape tomatoes, diced
1 oz cheddar cheese* – an optional add in
Rinse off 1 cup of black beans (although I have been known to polish off the whole can after a long run!). Warm up the black beans, corn and edamame on the stove: medium heat for about five minutes.
I like to “hide” some pieces of cheddar cheese on the bottom of the bowl before I fill it with the bean, corn and edamame mixture. The bean mixture melts the cheese and it gets all gooey- drool!
Add in the avocado, diced tomatoes and scoop of fat free sour cream.
It’s as easy at that! Time to eat!
Full time workers: This meal could easily be made beforehand, chilled and then brought to work! You can eat it cold or warm up in the microwave (without the sour cream, of course).