fbpx

Southwest Mixup

2014-06-16
  • Servings : 5-6
  • Prep Time : 15m
  • Ready In : 20m

This is so easy to make if you don’t mind a little chopping. You can add it to pretty much anything so you can eat it as leftovers but in a million different ways. Burritos one night, taco salad another night, mixed in pasta, over a bed of greens. Get  creative!

Ingredients

  • 1 can of corn (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 3/4 cup chopped sweet peppers of any color
  • 3/4 cup diced red onion
  • 1 cup halved cherry tomatoes
  • 3/4 cup cilantro
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • juice from 1 lime

Method

Step 1

Mix everything in a bowl!

Step 2

Add to pasta, cous cous, quinoa, or a bed or greens!

Step 3

Chow Down!

Average Member Rating

(2.5 / 5)

2.5 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Chocolate Chip Cookies | Plant-based On a Budget | #cookies #vegan #plantbased #easy #holidays #christmas #plantbasedonabudget

    Chocolate Chip Cookies

  • Easy and Comfort Veggie Soup Recipe | Plant-Based on a Budget | #peas #soup #veggies #recipe #plantbasedonabudget

    Quick and Easy Comfort Veggie Soup

  • Fluffy Vegan Dinner Rolls | Plant-Based On a Budget | #rolls #vegan #fluffly #baking #plantbased #plantbasedonabudget

    Fleischmann’s Dinner Rolls

  • Super-Easy Pumpkin Soup | Only 2 Ingredients! | Plant-Based On a Budget | #soup #pumpkin #easy #quick #recipe #fall #plantbasedonabudget

    Super-Easy Pumpkin Soup | 2 Ingredient Dinner Recipe

  • The Perfect Fall Salad | Plant-Based On a Budget | #fall #salad #vegan #healthy #thanksgiving #recipe #plantbasedonabudget

    The Perfect Fall Salad