When all the leftovers in the fridge come together for a Mexican-inspired dinner, my heart flutters. I interchangeably use asafoetida powder and kombu to reduce the ‘gasiness’ of beans and I always keep the kombu in for extra texture and nutrients. Black Beans with Brown Rice, Bell Pepper Tomato Salsa, Corn and Avocado indulgence. No dressing needed, just lime and Himalayan Salt. Comer para vivir y no vivir para comer!