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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Hearty Bean Salad

The combination of beans, corn and spices make this a filling and full-flavored salad, and you can have it ready in just 10 minutes!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)


This salad can be made ahead of time and stored in the refrigerator for up to 8 hours (make sure it's covered.) This will serve 2 as a light meal, but can be used as a side dish or tortilla filling for 4.


  • 1 15oz (400g) can red kidney beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed completely
  • 1 red bell pepper, diced
  • 1/2 an avocado (optional); skin removed and diced
  • 1 small carrot, finely diced
  • 1/4 cup chopped fresh coriander
  • Juice of 1 lemon or lime
  • 1/4 tsp. chili powder
  • 1/4 tsp. of paprika
  • 1/4 tsp. of cumin
  • Salt and pepper to taste


Combine all ingredients in a salad or mixing bowl, and mix to combine. Serve as a salad, or wrapped in warm whole wheat tortillas.