Mexican Black Bean Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 567.0
- Total Fat: 25.7 g
- Cholesterol: 0.0 mg
- Sodium: 809.1 mg
- Total Carbs: 72.2 g
- Dietary Fiber: 20.4 g
- Protein: 16.9 g
View full nutritional breakdown of Mexican Black Bean Salad calories by ingredient
Introduction
A light summer salad with a southwestern flair. A light summer salad with a southwestern flair.Number of Servings: 2
Ingredients
-
1 tbsp. olive oil
2 tbsp. fresh lime juice
1 small clove garlic, minced
garlic salt and pepper to taste
1 ½ C Black Beans, rinsed and drained
1 C red and yellow cherry tomatoes, halved
3 thin slices red onion, quartered
3 C mixed leaf lettuce
1 Avocado, chunked
½ C Pace Picante sauce
20 Pretzel Crisps, Buffalo Wing flavor
Tips
Tomato and bean mixture improves with time (up to 24 hours).
Directions
Make dressing: Combine olive oil, lime juice, minced garlic, and salt and pepper to taste. Shake.
Combine black beans, cherry tomatoes, and red onion and coat with dressing. (may be refrigerated at this point).
Place lettuce in two bowls (or save half for tomorrow's lunch). Place half of avocado on each bowl of lettuce. Top with black bean and tomato mixture and add 1/4 C. picante sauce to each salad. Toss. Crumble half of pretzel crisps on each salad, or leave whole and serve along side.
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user FIASCOMOM.
Combine black beans, cherry tomatoes, and red onion and coat with dressing. (may be refrigerated at this point).
Place lettuce in two bowls (or save half for tomorrow's lunch). Place half of avocado on each bowl of lettuce. Top with black bean and tomato mixture and add 1/4 C. picante sauce to each salad. Toss. Crumble half of pretzel crisps on each salad, or leave whole and serve along side.
Serving Size: Makes 2 large servings
Number of Servings: 2
Recipe submitted by SparkPeople user FIASCOMOM.