Avocado, Quinoa & Black Bean Salad
Prep: 15 minutes • Serves: 4
1 package (5 ounces) spring mix
1 package (4.2 ounces) ready to eat quinoa
1 avocado, peeled, pitted and chopped
1 cup chopped red, yellow and/or orange bell peppers
1 cup drained and rinsed low sodium black beans
1 cup fresh sweet or thawed frozen corn kernels
1/3 cup mango chipotle or favorite Southwest-style vinaigrette
1/2 cup coarsely crushed blue corn tortilla chips
1/4 cup roasted and salted pepitas
Ground chipotle powder for serving
1 package (4.2 ounces) ready to eat quinoa
1 avocado, peeled, pitted and chopped
1 cup chopped red, yellow and/or orange bell peppers
1 cup drained and rinsed low sodium black beans
1 cup fresh sweet or thawed frozen corn kernels
1/3 cup mango chipotle or favorite Southwest-style vinaigrette
1/2 cup coarsely crushed blue corn tortilla chips
1/4 cup roasted and salted pepitas
Ground chipotle powder for serving
1. In large bowl, toss spring mix, quinoa, avocado, peppers, beans, corn and vinaigrette.
2. Serve salad sprinkled with chips, pepitas and chipotle powder, if desired. Makes about 10 cups.
Approximate nutritional values per serving:
334 Calories, 14g Fat (2g Saturated), 0mg Cholesterol, 378mg Sodium,
43g Carbohydrates, 11g Fiber, 9g Sugars, 12g Protein
Dietitian’s Dish Tip:
Whole grains like quinoa are bursting with fiber, protein, B vitamins and antioxidants that lower blood pressure and boost energy levels. Experiment with a variety of grains in salads like couscous, barley, bulgur and farro.
