High-Protein Black Bean Salad is a healthy salad. It contains black beans, bell pepper, red onions, cilantro, tomatoes, lemon juice, avocados, olive oil, and seasonings. These ingredients are simple, and we may obtain them easily from the supermarkets or might available in the kitchen. High-Protein Black Bean Salad doesn’t contain any dairy ingredients, so it is perfect for dairy-intolerant people as well. This salad can be prepared quickly in only fifteen minutes, perfect for busy workdays. It is best to have the fresh salad, though we can store it for three days in the fridge. We have to avoid freezing this salad, as the texture of the beans will deteriorate.
STATS:
- Calories: 280 kcal
- Prep time: Fifteen minutes
- Cook time: Nil
- Total time: Fifteen minutes
- Cuisine: Mexican
- Serving: 4
- Course: Salad
- Diet: High-protein
- Serving size: 1 bowl
EQUIPMENT:
- Mixing bowl
- Knife
- Measuring cups
- Salad tongs
- Measuring spoons
- Cutting board
INGREDIENTS:
- 2 cups black beans
- 1 cup corn kernels
- 1 red bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- ¼ cup cilantro
- 1 avocado
DRESSING:
- 2 tbsp. olive oil
- Salt
- 2 tbsp. lemon juice
- 1 tsp. cumin powder
- Black pepper
- ½ tsp. chili powder
INGREDIENT NOTES:
BLACK BEANS:
- Black beans are used to prepare this salad. It is the primary protein source in the salad. Use the canned beans for convenience; rinse the beans to remove the additional salt. You can also use the dried beans, but cook them first before use.
CORNS:
- They will add the sweet taste and texture to the salad. It is best to use the fresh taste for the enriched flavor, though frozen is also an option for this purpose.
AVOCADO:
- The avocado should be ripe but firm enough to prepare this salad. It adds creaminess to the salad and also provides healthy fat content. Add the avocados in the end so they don’t get brown.
LEMON JUICE:
- Lemon juice will add a tangy flavor to the salad. The juice should be fresh for the best taste. It will also balance the rich taste of the beans. Use the lime juice instead.
INSTRUCTIONS:
- Use the big vessel and add the black beans, bell pepper, onions, corn & tomatoes in it.
- Then we add the black pepper, lemon juice, chili powder, olive oil, cumin, and salt, and mix with the whisk.
- Pour the dressing in the salad & stir properly.
- Then we mix the cilantro and avocado dice in it.
- Taste the salad and alter the seasoning if required, then chill for 30 minutes.
- Serve the salad.
SERVING SUGGESTIONS:
MAIN DISH:
- Veggie Salad
- Protein Power Bowl
- Bean & Veggie
WRAPS & TACOS:
- Bean Wrap
- Bean Taco
- Veggie Bean Wrap
- Spicy Bean Taco
GRAINS:
- Quinoa Bowl
- Rice Bowl
- Couscous Bean Bowl
- Grain & Bean Mix
TIPS:
- We have to chill the salad to make it more flavorful.
- Include the jalapeno slices in the salad to add more spice.
- Drizzle the lime juice & it should be fresh for the real flavor of this salad.
- Include the feta cheese in the salad to increase the protein content.
STORAGE INFORMATION:
FRIDGE:
- Add the salad to the closed jar and store for three days without avocados.
FREEZER:
- It is not good to freeze this salad as their textures will deteriorate.
FAQs:
Can we utilize canned beans?
- Yes, use the canned beans, but just wash and drain the beans well before use.
How can I make the vegan salad?
- This salad is vegan naturally, as it doesn’t utilize any dairy ingredients.
Is this salad good for weight loss?
- This salad is good for weight loss as it contains lots of protein & fiber content.
What should we utilize as a substitute for cilantro?
- Use the parsley instead if cilantro is not available or you don’t like its taste.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Protein: 12 g
Net carbs: 28 g
Serving: 1 bowl
Serving size: 200 g
Total carbs: 36 g
Fiber: 8 g
Fat: 10 g
Iron: 3.2 g
Calcium: 0.08 g
Vitamin A: 0.25 g
Sodium: 0.35 g
Potassium: 0.75 g
