Mexican Salad
This Mexican Salad is a flavorful, delicious, hearty salad that works well as a side salad or a main dish for lunch. With 14 grams of fiber, 10 grams of protein and 136% of your RDV of vitamin C, this is a nutrient rich recipe. And thanks to the beans and corn, it’s pretty filling, too.
Amelia whipped this recipe up one day with some spare ingredients we had laying around. Thanks to the lime juice and spices, it has a lot of flavor without using any oil.
You can put this Mexican Salad in a taco bowl to make it a little more special. EatingWell.com has a cool way to make your own taco bowls with corn tortillas and a muffin tin.
This salad is great on a hot summer day made with fresh corn on the cob, but you can eat it all year round and not get tired of it.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
- 1 head romaine lettuce chopped
- 1 can black beans rinsed and drained
- 1 cup corn cooked (1 ear)
- 1 cup avocado sliced (1 avocado)
- 1 cup grape tomatoes halved
- 1/2 cup red pepper diced (1/2 red pepper)
- 1/4 cup cilantro leaves chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tbsp lime juice
- Drain and rinse the black beans.
- In a small bowl, season the black beans with chili powder and cumin.
- Chop romaine and add to a large bowl.
- Dice the red pepper and cut the grape tomatoes in half. Add to the bowl with the romaine.
- Add the cilantro and lime juice to the romaine bowl and combine.
- Add black beans and corn to bowl and combine.
- Top each serving with 1/2 sliced avocado.
Serving size is about 1 cup.
Leave a Reply
Want to join the discussion?Feel free to contribute!