I don’t know about you, but I have been in a major lunch rut lately. When things get busy, I have a habit of falling into the ‘same lunch everyday’ trap and I eat the same thing until I am blue in the face and can’t take it any longer.
My rut as of late has consisted mainly of hummus and veggie wraps. For almost everyday for the past two months, I have had a wrap as part of my lunch because they are quick, mindless, and easy. They take 5 minutes to whip up and can be consumed in even less time!
But, it is time to change it up and spice up my lunches once again. A girl can only stay in a lunch rut for so long before she snaps. ;)
I seriously cannot fathom eating another wrap for a very long, long time.
Please tell me I am not the only one who wears out foods like this. :)
Today I have a delicious, healthy, and super quick black bean salad recipe that makes a wonderful lunch, either as the main course or as a side dish. If you are looking for a way to change up the everyday fare, this is it!
Easy Avocado-Lime Black Bean Salad
I fell in love with this black bean salad as soon as I tasted it. It is like no other black bean salad I have ever made before. The hint of lime and spicy kick from the cumin makes for an addicting and healthy salad full of protein, healthy fats, and flavour.
Adapted from The Kitchn.
Ingredients:
- 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. Note that I did not have any cilantro on hand, but it still tasted delicious! Makes 3-4 servings.
Notes from original recipe: The beans will last for several days in the fridge. You can easily take this salad for lunch and bring along an avocado to chop up just before serving.
The beauty of this lunch is that it is not only healthy, packed with protein and healthy fats, but it is whipped up in a jiffy, leaving you lots of time for life’s other daily tasks.
Lunch rut, be gone.
I think I threw together this lunch in 5 minutes flat. It also makes enough for a few servings so the leftovers can be enjoyed throughout the week.
I wasn’t sure how I would like the cumin + lime flavours together, but it was actually wonderful. I could not get enough of this dish!
I had the salad with a couple slices of Ezekiel bread and some fruit for dessert. It was so filing, well-rounded, and super energizing. If you are looking to break out of a rut, I highly recommend this delicious lunch. It is going to be on my regular rotation for easy & quick lunches. :)
Are you currently in a lunch rut? Do you enjoy mixing it up for lunch or do you rely on the same foods most of the time?
Had this with garlic instead of shallots, over quinoa and a spoonful of Tofutti sour cream on top. So yummy and since I am in crunch time for school, being able to make dinner in fifteen minutes is amazing. Definitely going to becom a staple dish in my kitchen!
Wow! This sounds amazing! I ‘stumbled’ on your site while looking for the best raw vegan chips for baking! I love your story. Two of my favorite things are black beans and avacado. I will have to try this salad! When you get a chance, check out my blog regarding my post on DIY Chipotle’s black bean salad.
I never thought I would say this, but I think I wore out Indian cuisine this week. It wasn’t the fact that I was making Indian food every night. It was that meal I made Friday night. Something about it wasn’t quite right. Nothing turned out well. And now the thought of Indian food is freaking me out (kind of like after you get food poisoning you can never eat that food again!). But a wrap sounds really good : )
Thanks for such a great recipe! I’m new to your blog and this is my new favorite lunch recipe! I was out of black beans, so I substituted pinto and it was delicious! I look forward to trying many more of your recipes!
Glad to hear that Sara!
I’m salivating! Found your website a couple of weeks ago and can’t stop browsing. Tried three things on it so far and every one of them srumpdidalyupmtious! Thank you!
Thank you Jessica, so happy to hear that you enjoy the blog :)
Did you use the olive oil in your recipe? It’s in the ingredient list but not in the recipe? Can I leave it out?
Yes you can leave it out if you’d like! I will take a look at the recipe.
Just tried this recipe and loved it! I did add some goat cheese crumbles which really tied everything together for me. Just another way to enjoy although I understand not everyone loves dairy/cheese. I also didn’t have shallots on hand so used an organic yellow onion, still tasted great! Thanks for the great recipe!
Funny thing about being in a rut with meals, it happens so easily. Though I have found myself making/eating the same things each week because everyone likes it, I have been adding a new recipe each week. Every Wed. our family tries something new. It has now become a day my family gets excited about. And I have to thank you for many of these recipes we continue to enjoy!
I added corn, which was delicious. I would also love to add the cashew sour cream. Thing is, it took me a long time. Your recipes have literally changed my life. I LOVE them. Can’t wait for Sept. 6. One thing I am tiring of, however, is chopping cilantro. Is there a way I can do it faster?
Thanks.