If you are anything like me, the Thanksgiving break was filled with an abundance of delicious food! By delicious I mean, full of cholesterol, sugar and salt! After that week of HEFTY eating, I decided we would scale back with a week of HEALTHY eating.

I absolutely love chips and guacamole, so it was only natural for me to find someway to turn that snack into a full meal! By adding beans for protein and a few extra veggies, I can have my GUAC and EAT IT TOO! Rather than fried tortilla chips, lighten it up with roasted plantains!

This recipe is super quick and delicious and is a family favorite, seriously I probably could eat this every week for the rest of my life, I love it that much! It’s vegan and Daniel Fast approved!

Ingredients

1/3 cup of red onion diced

1 jalapeno seeded and diced

1/2 cup of cucumber cubed

10 -12 cherry tomatoes quartered

1/3 – 1/2 cup of cilantro chopped with stems

1 can of black beans drained and rinsed

1 cup of frozen or canned corn* (if using frozen corn, cook before adding to salad)

2 avocados cubed

1 lime juiced

1 tsp of salt (sea salt or pink Himalayan)

dash of pepper

dash of cumin

Recipe:

Place onion, jalapeno, cucumber, tomato, cilantro, corn and beans in a large mix bowl. Stir gently until ingredients are combined. Add avocados and pour lime juice directly on avocado, mix gently again. Next add salt, pepper and cumin. For best results chill for about 20 min and serve with your favorite chips or roasted plantains from your local grocery store!

* I used mostly organic ingredients for this meal, I use frozen corn for this recipe because it’s easier to find organic frozen corn than it is to find fresh organic corn