Mexican Chopped Salad
Melissa Champagne
Super simple, nutrient-dense, plant-based salad. Rich in fiber and vitamins, this salad can be eaten as a meal or as a side for Taco Tuesday!
Prep Time 10 minutes mins
Cook Time 0 minutes mins
0 minutes mins
Total Time 10 minutes mins
Course Lunch, Side Dish
Cuisine Mexican
Servings 6
Calories 105 kcal
veggie chopper
cutting board
chef knife
- 1 15 oz can black beans
- 1 15 oz can corn
- 3 celery stalks
- 1 red pepper orange is great too
- 1/4 red onion
- 1/2 bunch cilantro
- 1 avocado
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tbsp date syrup date paste is great too
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
Get Recipe Ingredients
Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 105mgPotassium: 229mgFiber: 3gSugar: 1gVitamin A: 774IUVitamin C: 29mgCalcium: 9mgIron: 0.4mg
Keyword avocado, Banana Lemon juice, black beans, celery, cilantro, corn, red onion, red pepper