This zesty black bean salad is a fiber-forward fiesta for your gut. With bold lime, fresh herbs, and hormone-loving black beans, it supports digestion, blood sugar balance, and estrogen clearance. It’s the kind of dish you crave during your follicular or ovulatory phase—refreshing, energizing, and endlessly versatile. Enjoy it solo, in lettuce wraps, or as a topping for bowls or tacos.

Ingredients 

(Serves 2–3)

• 1 can black beans (398 mL / 14 oz), drained and rinsed
  
  
• 1 tomato, diced
  
  
• ½ red bell pepper, finely chopped
  
  
• ¼ red onion, finely chopped
  
  
• ¼ cup chopped fresh cilantro
  
  
• Zest of ½ lime
  
  
• Juice of 1 lime
  
  
• 1 tbsp extra virgin olive oil
  
  
• ½ tsp ground cumin
  
  
• ½ tsp dried oregano
  
  
• ½ tsp raw honey (or maple syrup)
  
  
• Sea salt and black pepper, to taste
  
  

 Instructions

1. In a medium bowl, combine black beans, tomato, red pepper, red onion, and cilantro.
   
   
2. In a small bowl, whisk together lime zest, lime juice, olive oil, cumin, oregano, honey, salt, and pepper.
   
   
3. Pour dressing over the salad and toss well to coat evenly.
   
   
4. Let sit for 10–15 minutes before serving to allow flavors to meld.
   
   
5. Serve chilled or at room temperature, on its own or over greens, quinoa, or wrapped in lettuce.
   
   

Notes

• Make it a meal by topping with avocado, pumpkin seeds, or a soft-boiled egg.
  
  
• Doubles beautifully for meal prep—flavors get better the next day.
  
  
• Best enjoyed in the follicular or ovulatory phase to support digestion, energy, and detoxification pathways.

With Love & Nourishment,

The Nourish Kitchen