Springe to the recipe
Mix black beans with five other delicious vegetables and a spicy dressing to create a healthy salad that is perfect for every occasion.
For some reason, I am always amazed at how many different ways there are to make a salad. I assume there is a practically endless combination of vegetables – and fruit and legumes – that can combine to create different types of salad. This black bean salad is a perfect example of its versatility and is not based on traditional salad. Instead, the black beans are surrounded by five other vegetables to create a spectrum of different flavors that remain brilliant. The fact that the salad does not require heat and is not cooking skills outside the hacking of vegetables is another reason why this recipe is worth trying it.
This salad bursts with a variety of colors, textures and flavors. You have sweets and juicy vegetables such as cherry tomatoes, paired with the spice of a Jalapeño. In the meantime, you have the crunch of peppers and red onions in combination with the creaminess of avocados. It is such an amazing ensemble of vegetables, with each ingredient contributes to a different taste or a different texture with everything in perfect same. The start of the pike is only the metaphorical cherry above, which gives an already delightful dish even more life.
Is black bean salad healthy?
With a variety of vegetables, this black bean salad has countless nutritional value. As a main ingredient, nutrient -rich black beans provide both fiber and a little in the plant base. In the meantime, each other vegetables bring different vitamins and minerals to the court. Other ingredients such as olive oil and avocados add healthy fats. Overall, this recipe is relatively low in calories and cholesterol, which should make it a good option for most diets. It is also vegan and vegetarian.
Make your salad fresh and colorful
Use as many fresh vegetables as possible, depending on what is available in season and available. There are also some additions or substitutions that give this salad even more color. For example, you can include orange and yellow peppers, not just red. You can also include a little arugula or use a green onion instead of a red onion. However, I would not make too many changes to this recipe because it is amazing.
FAQs & tips
The remaining black bean salad remains good for up to 4 days in the fridge if you keep it in an airtight container. Remember that the avocado will start to become a brown.
Yes. I would recommend making this salad in advance at least a few hours in advance and leaving it covered in the fridge so that the ingredients have the chance to merge together. If you put it in an airtight container, you can make this salad in advance up to 2 days in advance. But if you do that, add the avocados just before serving the salad so that you can give the best.
This recipe was put together with black beans as the main ingredient. However, pinto beans and chickpeas can also work well in such a salad.
Operate suggestions
There are various ways to enjoy this black bean salad. Of course you can eat it as a side dish or starter. It can also work as a great dip if you make homemade keto tortilla chips or tortilla chips with air roasts. You can also consider adding the salad to the top of a stack of nachos, including healthy nachos or Air-Freyer-Nachos. If you prefer to use black bean salad as a side dish, I would recommend combining it with healthy chicken quesadillas. You could even sneak a spoon of the salad into the quesadilla yourself. This also applies if you produce healthy tacos, since the salad can work as part of the filling or as a side dish.
Preparation: 15 Minute
In total: 15 Minute
Ingredients
- 2 15 -unzen cans black beans Rinled and drained
- 1 1/4 Cup Corn Fresh or thawed frozen
- 1 Red pepper rolled
- 1 cup Cherry tomatoes worse
- 1 Small red onion finely rolled
- 1 Pepper Jalapeño sown and chopped
- 1/3 cup Fresh coriander chopped
- 3 tablespoon Fresh lime juice
- 4 tablespoon Olive oil outdoor virgin
- 3/4 teaspoon ground cumin
- 1/2 teaspoon Salt Plus more to taste
- 1/4 teaspoon black pepper
- 1 avocado rolled
Instructions
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Combine black beans, corn, peppers, cherry tomatoes, red onions, Jalapeño and coriander in a large bowl.
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Whisk the fresh lime juice, the olive oil outside the vireg, the ground cumin, salt and black pepper in a separate bowl.
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Drizzle the dressing over the salad and mix gently. Adjust the spices if necessary.
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Carefully fold the diced avocado.
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Serve or cool immediately so that the flavors mend.
Nutritional information:
Calories: 180Kcal (9%) Carbohydrates: 13G (4%) Protein: 2G (4%) Fat: 15G (23%) Saturated fat: 2G (13%) Polyunes unsaturated fat: 2G Monoons unsaturated fat: 10G Sodium: 272mg (12%) Potassium: 356mg (10%) Fiber: 4G (17%) Sugar: 4G (4%) Vitamin A: 900IU (18%) Vitamin C: 42mg (51%) Calcium: 18mg (2%) Iron: 1mg (6%)
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