Southwestern Black Bean Salad

Southwestern Black Bean Salad

This is so easy to make, and delicious to eat. The cool crunch of the peppers, the slightly salty kick of the salsa, and the melty cheese flavor of the vegan pepper jack cheese really marry well together with the black beans and leafy greens.

1 organic red bell pepper (or other color you prefer)
1 can of bpa-free black beans (like Eden)
2 tablespoons of salsa
2 cups of leafy greens
1 sprinkle of Daiya pepper jack shreds (or other vegan shreds you like)

Cook bpa-free canned black beans in a microwave-safe dish for 2 minutes or until warm. Feel free to add garlic, onions, curry, spices, salt and pepper to taste. Place Daiya vegan pepper jack cheese over the beans and micrwave again for a minute or until cheese melts.

Dice a few slices of organic red bell pepper and sprinkle on top of bean and cheese mixture.

Place beans, cheese and peppers on a bed of mixed organic greens like power greens or spinach and arugula.

Top with 2 tablespoons of salsa of your choice. I chose Pace mild for this one.