On my quest to deliver more recipes for the warm weather that don't require an oven, I developed this chopped southwest black bean salad. It's packed with all different veggies and beans for fiber and protein, and tastes like a taco salad without the lettuce. This is also a great meat-free recipe that will still keep you feeling full and satisfied after you eat it! Try this one out for a lunch meal prep, and if you still want to add some meat, I highly recommend pairing it with some shredded barbecue chicken. Yum!

CHOPPED SOUTHWEST BLACK BEAN SALAD

greek yogurt

olive oil

tbsp apple cider vinegar

juice of 1 lime

+ 1/2 tbsp taco seasoning

black beans, drained u0026 rinsed

corn,

red bell peppers, diced

jalapeno pepper, diced (optional)

large green or red cabbage head, chopped (about 4 cups)

green onions, chopped

cilantro

avocado, pitted u0026 diced for topping (on the side, if desired)

additions: cheddar, cotija, or feta cheese

In a large mixing bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, lime juice, and taco seasoning until smooth.

Add the black beans, corn, bell peppers, jalapeno, cabbage, green onion, and cilantro to the mixing bowl. Use tongs or a spatula to mix everything well, coating all components in the dressing.

Enjoy immediately with diced avocado and cheese on top or store in airtight containers in the refrigerator for up to 5 days.

chopped southwest black bean salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : jenneatsgoood

Ingredients

Instructions

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