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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.4 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.7 g

View full nutritional breakdown of Protein Power Cilantro Harvest Salad calories by ingredient
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Protein Power Cilantro Harvest Salad

Submitted by: SHELBSYD
Protein Power Cilantro Harvest Salad

Introduction

Need some protein to tend the garden no better way this easy pretty salad. I got this recipe from Oh She Glows, with some modification changes. Need some protein to tend the garden no better way this easy pretty salad. I got this recipe from Oh She Glows, with some modification changes.
Number of Servings: 8

Ingredients

    1 cup of Harvest Grains (I used a Trader Joe's Mix) Original recipe called for wheatberries, which I didn't have)
    1 medium carrot, peeled & diced
    1/2 red onion, diced (yield ~1 cup)
    1 English cucumber, diced
    1 orange pepper (or red/yellow), diced (I used orange)
    1 large tomato, diced
    1.5 cups cooked black beans (I used Light Red Kidney beans)

    Dressing Ingredients:

    2 tbsp extra virgin olive oil
    5 tbsp minced cilantro (1 cup whole Cilantro, with large stems removed)
    1 tbsp balsamic vinegar
    3 tbsp fresh lime juice (~1.5 limes) + 1/2 tsp zest
    2 large garlic cloves, minced
    1 tsp ground cumin, or to taste

    3/4-1 tsp kosher salt, or to taste + ground pepper, to taste

Directions

1. Cook your grains according to directions.

2. In a large bowl, mix together the diced vegetables (cucumber, carrot, onion, bell pepper, tomato). Add in cooked beans (I cooked mine in the microwave) and drained cooked grains and stir.

3. In a small bowl whisk together the dressing ingredients (olive oil, minced cilantro, balsamic vinegar, fresh lime juice, minced garlic, cumin, salt and pepper). Add the dressing and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional cilantro if desired.

Yield: 7.5-8 cups. Will keep in the fridge for 3-5 days.

Serving Size: 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHELBSYD.






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