Santa Fe Bean Salad

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Servings: 4 Prep: 20 min Low Carb Pescetarian Vegan Vegetarian Food Processor High Powered Blender Homestyle Added 7 months ago Updated 7 months ago

Missing nutrition data for: Red Onion, Romaine Hearts, Can Sweet Corn, Limes, Agave Nectar

Ingredients

For the salad:

1 red onion ⚠

2 romaine hearts ⚠

½ bunch cilantro

6 ounces cooked chickpeas

6 ounces cooked black beans

6 ounces can sweet corn ⚠

For the dressing:

2 limes ⚠

2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons peanut butter

½ teaspoon chili powder

½ teaspoon cumin

2 teaspoons agave nectar ⚠

2 tablespoons cilantro

Instructions

1. For the salad: Peel and dice onion. Tear or chop romaine and cilantro. Drain and rinse chickpeas, black beans, and corn.

2. Place the onion, lettuce, and cilantro into a large salad bowl. Add chickpeas, black beans, and corn.

3. For the dressing: Juice limes.

4. Make salad dressing by pouring the olive oil, lime juice, vinegar, peanut butter, chili powder, cumin, agave nectar, and cilantro into a blender or food processor.

5. Blend until smooth.

6. Pour salad dressing over the bean and chickpea salad in the large bowl. Mix well to combine and serve immediately.

Per serving incomplete

5717

Cal

55g

Carbs

638g

Fat

19g

Protein

Carbs 4%

Fat 95%

Protein 1%