Black Bean Taco Salad

Happy 2016!

I love the feeling of January - a fresh, clean start.

Many people are full of "New Years Resolutions" - big plans to change their life, to start a diet, to start an exercise plan...

I've found that instead of making plans for a "big" change, starting small healthy habits that feed your "overall" plan work out really well and are easier to sustain.

Be kind to yourself and take care of your body.

Drinking one more glass of water a day, walking an extra 100 steps and eating a meatless meal once or twice a week are all manageable changes that can lead to new habits which will change your overall lifestyle easily without having to turn your life upside down.

Give it a try... start by making this delicious Black Bean Taco Salad - full of healthy fibre to keep you full, iron and protein to fuel your muscles and blood flow and vitamin C to keep your immune system healthy. To save time, simply slice up 1 avocado instead of making the guacamole.

"Don't count the days. Make the days count"
 ~unknown

Black Bean Taco Salad

Ingredients
1 Tbsp olive oil
1 red pepper, sliced in ribbons
1 yellow pepper, sliced in ribbons
1/2 medium white onion, sliced in ribbons
1 cup wild rice
1 can black beans, rinsed and drained
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
sea salt and fresh ground pepper
1 large head of romaine lettuce, chopped
20 corn tortilla chips (preferably baked)
guacamole (get the delicious recipe here) or 1 avocado sliced
salsa (optional)

Instructions
Cook the rice according to package directions. While the rice is cooking, cook the onion and peppers in a large sauté pan with the olive oil on medium heat and continue to cook until peppers are soft and onions are a lightly browned.

Add in the cooked rice and beans to the peppers and onions and season with chili powder, cumin, garlic powder and salt and pepper and stir to mix well. Cook for an additional 5 minutes.

Serve the rice, bean and veggie mixture on a bed of romaine lettuce and tortilla chips and top with guacamole or sliced avocado and salsa.

Enjoy!

Sending you sunshine, happiness and black bean taco salad love,
Kim

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