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.

Source: EatingWell.com, May 2018




Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 3 1/4 cups
404 calories; protein 15.7g; carbohydrates 44.3g; dietary fiber 15.8g; sugars 10.3g; fat 20.2g; saturated fat 2.2g; vitamin a iu 13866.2IU; vitamin c 178.7mg; folate 156.9mcg; calcium 140.5mg; iron 4.6mg; magnesium 186.1mg; potassium 1185.7mg; sodium 418.2mg; thiamin 0.3mg; added sugar 1g.

4 1/2 vegetable, 3 1/2 fat, 1 lean protein, 1 starch