Mexican Salad Staple
Black Beans are a great source of iron, potassium and magnesium as well as fiber.
Avocado is rich in monounsaturated "good" fat that will help keep you satisfied
Opt for cherry tomatoes which have more surface area than other varieties to increase fiber and lycopene (a powerful antioxidant) consumption
Cilantro and other herbs are rich in antioxidant and polyphenolic flavnoids as well as minerals such as potassium, calcium and manganese
1 Cup Cooked Black Beans
1 Pint Cherry Tomatoes, sliced
1 Cup Fresh Corn
1 Avocado, diced
2 Garlic Clothes, minced
2 Green Onions, chopped
Handful Cilantro, chopped
Juice of 1 Lime
Salt and Pepper to taste
Prepare dried beans via stove top or soak method as directed on package and place in large mixing bowl. Alternatively, you may opt for canned beans, rinse to reduce excess sodium.
Add all remaining ingredients after preparation, adjusting S&P to taste, mix to evenly distribute.
I love this recipe for many reasons. Like many fellow Pinterest and foodie fanatics I often create dishes based off of Mexican style ingredients, or staples, but every single time I make a recipe, I make it a different way. Sometimes I grill chicken and dice it up, sometimes, I cook quinoa and make a Mexican Quinoa Salad and other times, I simply use it as a dip for chip. By the way if you haven't tried Way Better chips + snacks, you should know, they are way better than your regular chip. Loaded with sprouted goodness, ingredients I can understand and most importantly toddler approved (WIN). Anyway. I finally decided to make this Mexican Salad Staple so that YOU can create whichever variation you like. Some suggestions from friends below:
Add 1 Cup Cooked Quinoa (on a side note- it would be fun to try black or red quinoa too!)
Add 1 Cup grilled. diced chicken
Add 1 oz Queso fresco + tortilla strips
Place atop shredded lettuce for a taco salad
Add Cooked Brown Rice (what I did in the picture below) + add some turmeric for a nice nutrition boost!
Whatever you fancy- hope you enjoy!