Crunchy Mexican Salad with Spicy Cilantro Vinaigrette

Crunchy Mexican Salad with Spicy Cilantro Vinaigrette

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From:, May 2018

A spicy cilantro vinaigrette gives this black bean salad Mexican flair. We used the beans for protein, but if you have cooked chicken on hand, you can use that instead. Also, if you have it, finish the salad with a quarter of an avocado for a boost of healthy fats.

Ingredients 1 serving

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  • 2 cups Veggie Crunch Salad (see associated recipe)
  • ½ cup rinsed canned low-sodium black beans
  • ½ cup diced red bell pepper
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons roasted, salted pumpkin seeds
  • 2 tablespoons Cilantro-Lime Vinaigrette (see associated recipe)


  • Prep

  • Ready In

  1. Pack salad, beans, bell pepper, cilantro and pumpkin seeds in an airtight storage container or large mason jar. Pack vinaigrette separately in a small jar. Just before eating, add the vinaigrette to the salad and toss.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 3¼ cups
  • Per serving: 404 calories; 20 g fat(2 g sat); 16 g fiber; 44 g carbohydrates; 16 g protein; 157 mcg folate; 0 cholesterol; 10 g sugars; 1 g added sugars; 13,866 IU vitamin A; 179 mg vitamin C; 140 mg calcium; 5 mg iron; 418 mg sodium; 1,186 mg potassium
  • Nutrition Bonus: Vitamin C (298% daily value), Vitamin A (277% dv), Folate (39% dv), Iron (28% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4½ vegetable, 3½ fat, 1 lean protein, 1 starch

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