Southwest Plant-Based Salad
A vibrant mix of fresh vegetables, black beans, and zesty spices, this Southwest Plant-Based Salad offers a nutritious crunch and makes for the perfect side dish or light meal.
Ingredients
Salad Ingredients
- 1 can black beans, rinsed and drained Substitute with kidney beans or pinto beans if preferred.
- 1 cup corn (frozen or canned) Fresh corn cut from the cob can be used in summer.
- 1 red bell pepper, diced
- 1 avocado, diced Replace with diced mango if avocados are out of season.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons juice of limes
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- Gently fold ingredients together to retain the shape of the avocado and tomatoes.
Dressing
- In a small bowl, whisk together the lime juice, cumin, salt, and pepper until well combined.
- Taste the dressing and adjust the lime or seasoning to your preference.
Assembly
- Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve immediately for the freshest taste or refrigerate for about an hour for flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad does not freeze well due to the avocado. For a spicy version, add diced jalapeño or cayenne pepper. For more protein, consider adding quinoa or grilled chicken.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1.5gSodium: 250mgFiber: 10gSugar: 3g
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