Dense Bean Taco Salad

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 20 minutes

材料

1 15-ounce can black beans (drained & rinsed)

1 15-ounce can kidney beans (drained & rinsed)

1 15-ounce can pinto beans (drained & rinsed)

1 bell pepper (diced)

1 jalapeño (diced)

12 ounces cherry tomatoes (halved)

1/2 cup corn

5 green onions (diced)

1 small red onion (diced)

1 bunch cilantro (chopped)

1 avocado (sliced)

1/2 cup avocado oil

1 chipotle pepper in adobo

1 tablespoon adobo sauce (from the chipotle can)

1-2 cloves garlic (peeled)

1 tablespoon maple syrup (or sub agave)

2-3 tablespoons apple cider vinegar

1/2 teaspoon cumin

1/2 teaspoon pepper

salt (to taste)

手順

Add all of the dressing ingredients to a small blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

Add all of the salad ingredients (except the avocado) to a large bowl. Pour over the dressing and toss to combine.

If serving right away, top with avocado and enjoy. If prepping ahead of time, cover and place in the fridge until ready to serve.

栄養

• カロリー: 424 kcal
• 脂肪総量: 22 g
• 炭水化物総量: 46 g
• タンパク質: 13 g