Mexican Salad with Spicy Cilantro Vinaigrette
A zesty cilantro vinaigrette gives this black bean salad a vibrant Mexican-inspired flavor. Protein-packed black beans form the base, but cooked chicken can be substituted if you prefer. For an extra boost of healthy fats and creaminess, top the salad with a quarter of a ripe avocado.
Prep Time:
10 mins
Total Time:
10 mins
Servings:
1
Yield:
about 3 1/4 cups
Nutrition Profile:
Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
Ingredients
Original recipe (1X) yields 1 serving
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2 cups Veggie Crunch Salad
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½ cup rinsed canned low-sodium black beans
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½ cup diced red bell pepper
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2 tablespoons fresh cilantro leaves
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2 tablespoons roasted, salted pumpkin seeds
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2 tablespoons Cilantro-Lime Vinaigrette
Directions
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In an airtight container or large mason jar, layer the salad, black beans, red bell pepper, cilantro, and pumpkin seeds.
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Pack the Cilantro-Lime Vinaigrette separately in a small jar.
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Just before eating, pour the vinaigrette over the salad and toss to coat evenly.
Make-Ahead Tip
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This salad can be prepared in advance and stored in the refrigerator for up to 1 day for convenience.
This black bean salad is crunchy, fresh, and protein-rich, perfect for a quick lunch or on-the-go meal.
Nutrition Facts (per serving)
| 404 | Calories |
| 20g | Fat |
| 44g | Carbs |
| 16g | Protein |
Tags:
salads