Hearty Mexican Dinner Salad
serves 1 (for dinner on BLE)
3 ounces butter lettuce, spring mix or lettuce of your choice
6 ounces washed and drained black beans
2 ounces diced avocado
11-15 ounces (depending on your dinner vegetable measurement) of the following, in any propoprtion you prefer:
- chopped cucumber
- chopped red pepper
- diced hearts of palm
- chopped tomato
- frozen corn
- sliced scallion
salt (or not) to taste
optional: chili powder or Cayenne pepper to taste
Place salad greens of your choice onto a plate or large salad bowl. In a separate bowl, mix together the black beans, avocado and desired ounces (a minimum of 11) of any or all of the following chopped vegetables (cucumber, red pepper, hearts of palm, tomato, jicama, corn and scallion) until you reach your portion. Season with fresh lime juice and salt to taste, plus optional chili powder or Cayenne pepper. Serve over prepared bed of lettuce.
Let me know your thoughts. Are you interested in seeing what’s going on in Healthy Girl’s Kitchen (and not just my head) again?