Black Bean & Farro Salad with Avocado & Lime Vinaigrette
There are so many reasons to love this salad: it can be made ahead; it is loaded with plant-based protein & fibre; it is a great way to use up leftovers…and, of course, it tastes amazing.
Vegetarian
Pearl Couscous Salad
I love a hearty salad and pearl couscous (also called Israeli) is just filling enough for a light lunch or side dish.
Easy Refried Beans
Quick, easy, and versatile, you can use these refried beans to fill a taco or burrito, as a dip, or even on a pizza.
Broccoli & Udon Stir-Fry
A fairly quick stir-fry sauce for udon noodles that can easily be adapted to vegetarian.
Basil Tomato “Salsa”
I used “salsa” in the name of this recipe for want of a better word. Using “sauce” brings to mind pasta sauce and that is not what this is. It is like pico de gallo, but uses basil instead of cilantro.
Salsa Bean Salad
This salad comes together really easily, although you want to allow time for it to marinate. Start with canned beans and a jar of salsa, then add whatever other ingredients you like.