VSG: Brain (Acetylcholine)

Fiesta Bean Salad

SERVES: 5 PREP TIME: 20 MIN Gluten Free | Soy Free | Raw (optional)

Ingredients:

Dressing:
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1 clove garlic, crushed
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt, or to taste

Salad:
• 1 cup pinto beans, boiled and drained
• 1 cup fresh sweet corn kernels (about 1 ear)
• ½ cup yellow bell pepper, finely chopped
• ¼ cup sweet onion, finely chopper
• 1 small avocado, chopped
• 1 cup tomatoes, seeded and chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Directions:

1. Mix all dressing ingredients in a small bowl. Mix thoroughly and set aside.

2. In a large mixing bowl, toss the beans, corn, bell pepper, and sweet onions. Then add the dressing, tomatoes, avocado, cilantro, salt and pepper to taste. Mix these remaining ingredients gently to cover with dressing.

3. Serve as a side dish or have as a delicious main course.

Raw Variation:
Replace cooked beans with equal amount of sprouted or green garbanzos.

[more tips on pages 100-101]

Much more from the VSG: Your Guide to Functional Veganism

• Spices: Spice Up Your Life, And Your Health learn more
• Collard Greens: Black List or Dean’s List? llearn more
• Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
• So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.

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