Mexican Bean Salad
CALORIES: 569
PREP: 10 minutes
COOK:
Ingredients
| 1 | 19-oz can black beans, drained and rinsed |
|---|---|
| 1 | 15-oz can black eyed peas, drained and rinsed |
| 1 cup | corn kernels |
| 1/2 | red bell pepper, diced |
| 1/2 | orange bell pepper, diced |
| 1/4 | red onion, finely diced |
| 1/4 cup | chopped fresh cilantro |
| 2 | limes, juice |
| 2 tbsp | avocado oil |
| 2 tbsp | agave syrup |
| 1/2 tsp | chili powder |
| 1 | avocado, diced |
| 6 cups | chopped romaine lettuce |
Salt and pepper to taste |
Directions
In a large bowl, add the black beans, black eyed peas, corn, bell peppers, red onion, and cilantro. Add the lime juice, avocado oil, agave, and chili powder. Season with salt and pepper to taste. Mix the salad well.
Serve over the romaine lettuce and top with the avocado. Store in the refrigerator for up to 5 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 569 |
| Total Fat (g) | 17 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 859 |
| Total Carbohydrate (g) | 89 |
| Dietary Fiber (g) | 26 |
| Total Sugars (g) | 22 |
| Protein (g) | 24 |
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