Southwestern Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 30 minutes-24 hours Cook Time: 15-60 minutes Total Time: 30 minutes-24 hours

*Time Includes Chopping

Ingredients:

• 4 Cups Lettuce / Greens

• 1 Red Onion

• 1 Cup Shredded Carrots

• 1 Cup Cabbage, Shredded

• 1 Cup Cherry Tomatoes

• 1 Can / 1 Cup Black Beans

• 1 Cup Dry Quinoa

• 1 Avocado

• Dressing:

  • ⅓ Cup Lime Juice

  • ¼ Olive Oil

  • 2 TBSP Pure Maple Syrup

  • 1 TBSP Cilantro

  • 1 Small Chopped Jalapeno

  • 1 tsp Cumin

  • Salt and Pepper

How To:

1. Cook Quinoa: Make the quinoa by adding 1 cup of dry quinoa and 2 cups of liquid (water or vegetable broth) to a pot. Bring to a boil, then lower to simmer and cover for 12 minutes. Remove from heat and allow to cool without a lid. 

2. Black Beans:

   • Make dry blank beans by rinsing and soaking them in a bowl with water for 6-24 hours.

   • Then, add to a pot and cover with 4 inches of water.

   • Bring to a boil and allow to boil for about 10 minutes.

   • Bring to a simmer and allow to cook, covered for about 1 hour or until beans are cooked through and can be poked with a fork.

   • OR make canned black beans by pouring them into a pot and simmering for about 15 minutes.

3. Salad:

   • In a blender, combine 1⁄3 cup lime juice, 1⁄4 cup olive oil, 2 TBSP maple syrup, 1 TBSP cilantro, 1 garlic clove, 2 tsp chopped jalapeno, 1 tsp of cumin, and salt and pepper to taste and blend.

   • Cut up lettuce, red onion, cabbage, and tomatoes.

   • Add lettuce/greens to a bowl, then top with cooled quinoa and black beans, red onion, shredded carrots, cabbage, and tomatoes.

   • Pour dressing over salad and enjoy!

Notes:

• Make grain free, paleo, and whole 30 by omitting black beans and quinoa.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)