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Southwestern Bean Salad

A fresh, healthy and super simple bean salad that can be thrown together in minutes! Perfect for meal prep, potlucks or part of an easy dinner. This recipe can be used over a bed of greens as a protein for a salad, topped with eggs for a filling breakfast, or stuffed in a burrito with some grilled chicken for a quick dinner - the options are endless.



Serving size 1 cup

Makes about 6 servings


Ingredients:

1 can black beans (low sodium preferred), drained

1 can garbanzo beans (low sodium preferred), drained

1 can corn (low sodium preferred), drained

2 cups quinoa, cooked

1/4 cup red onion, minced

1/4 cup fresh cilantro, roughly chopped

2 medium tomatoes, chopped

1/3 cup light Italian dressing

1.5 teaspoons cumin

1 teaspoon garlic powder

1/2 teaspoon salt

pepper to taste

Toppings optional:

Goat cheese

Avocado



Directions:


Mix all of the ingredients together. Top with avocado and goat cheese before serving.



Nutrition information (excluding toppings):

Calories 264, Protein 10g, Fat 8.2 g, Saturated Fats 1.4g, Carbs 39g, Sodium 380mg

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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com