So, I have a new love in my life.
And that love is yoga.
If you would have told me a mere three months ago that I would be obsessed with getting in my daily yoga fix, I would have straight up laughed in your face.
I’m the least flexible person you’ll ever meet (and some say in more ways than one). I’ve never been able to touch my toes. My hamstrings are always hella tight. I can’t do splits or bend.
And I was never one to be able to slow down and relax long enough to get all centered and calm and all that jazz.
So yoga was just never something I could do. My body was both physically and mentally unable to chill. And being in front of a whole class where I’m totally struggling, sweating like a mad-man, and on the verge of swearing with every single downward-facing dog…no thank you.
BUT. After working in the same room that my bed is in, I need to move after a long day’s work. I need to get that, as my fav YouTube instructor, Adriene, says, “prana” flowin’.
Well…she calls it prana; I call it – hurry-up-and-finish-I-seriously-may-just-die-in-this-airplane-pose-my-body-should-not-be-shaking-like-this-omg-someone-please-help.
BUT. I’m pretty much in love with the feeling I have after one of my yoga videos – I feel strong, I feel empowered, I feel calm, I feel at peace, I feel healthy…and I feel hungry.
It’s entirely possible that after one particularly tough workout, I poured myself a glass of wine and sat down to a big bowl of this Vegan Black Bean Ceviche. It has all the the ingredients that make me feel like a total superstar, and it takes mere minutes to throw together. Which is perfect for my stomach that’s saying “FEED ME NOW, WOMAN” after every workout.
So ceviche was something I always thought was a bit…odd. If you’re unfamiliar with ceviche, its a dish in which raw fish, shrimp, and other various sea foods are “cooked” in the juices of limes, oranges, and other citrus fruits. No heat is involved in this “cooking”; is the acidity of the citrus that makes the protein edible.
So, I’m just not a fan. I may be crazy, but I just don’t trust lime juice as much as heat. And that’s why I decided to make a vegan ceviche! With legumes! (specifically black beans, but “legumes” is just so much more fun to say)
We let the black beans marinate in some lime juice, we caramelize some corn (literally my favorite thing EVER), and then mix them with a handful of other ingredients. Boom – done. See? A quick (aka. perfect) post-yogaing meal.
As for some serving suggestions…
-Eat it as a dip with some salty tortilla chips
-Eat it as a meal served with some hot brown rice and a drizzle of your favorite hot sauce
-Eat it as a taco-topper (!!!) with your favorite taco recipe
-Eat it as a side “salad” to your favorite Mexican or Spanish meal
-Eat it wrapped up all nice and pretty inside a lettuce wrap <–I did this and YES.
-Eat it with a spoon over the sink at the dark hours of the night because this stuff is ADDICTIVE.
Ooohhh do I love this veggie bomb. It literally has “feel good food” written all over it, and that’s exactly how I want my summer to be: fresh flavors, healthy ingredients, and so.much.yum.Print
Vegan Black Bean Ceviche
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: about 3.5 cups
- 1 15-oz. can black beans, rinsed and rained
- 2 small limes
- 1 cup frozen corn kernels (fresh works if you’d like!)
- 3 Roma tomatoes, diced
- 3 green onions, white and green parts sliced thin
- 1 small handful cilantro, chopped
- 1/2 tsp. cumin
- 1/2 tsp. chili powder, plus more if you like it spicy!
- 1/4 tsp. smoked paprika
- salt + pepper
- optional: avocado, jalapeno
- Pour drained black beans in a bowl. Squeeze limes over top and mix to coat. Allow to sit for about 15 minutes.
- Meanwhile, add corn kernels to a medium saucepan, and cook over medium heat until it starts to get brown and caramelized. Remove from heat and allow to cool.
- Add limey black beans + juices to the saucepan with the corn. Add tomatoes, green onions, cilantro, cumin, chili powder, smoked paprika, salt, and pepper, and mix to combine well. Add in optional ingredients if desired, and serve!
- Serving suggestions: with chips, on top of rice, on top of tacos, as a side “salad”, as lettuce wraps, or on its own!
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