Southwestern Sprouted Bean Salad

Southwestern Sprouted Bean Salad

This zesty, protein-packed salad features nutty sprouts, crisp veggies, and a bright lime-cumin dressing. Make it a main dish by adding grilled chicken, black beans, seared tofu, or crumbled queso fresco.

Serves 4 (serving size: about 1 ? cups)

Ingredients

For the Salad:

  • 3 cups protein mix sprouts
  • 1 ? cups halved cherry tomatoes
  • ? cup diced red bell pepper
  • ? cup corn kernels (fresh or thawed from frozen)
  • ? cup halved and thinly sliced yellow onion
  • ? cup fresh cilantro, chopped
  • 1 small jalape?o, finely diced (optional)
  • 1 avocado, diced

For the Dressing:

  • 4 ? tbsp olive oil
  • 3 tbsp lime juice (about 1 ? limes)
  • 1 tsp salt
  • 1 ? tsp ground cumin
  • ? tsp ground coriander
  • ? tsp freshly ground black pepper
  • ? tsp smoked paprika
  • ? tsp maple syrup

Directions

  1. Add sprouts, tomatoes, bell pepper, corn, onion, cilantro, and jalape?o (if using) to a large bowl, tossing gently to combine.
  2. Add dressing ingredients to a small bowl; whisk well until combined.
  3. Pour dressing over the salad; toss to coat evenly. Let salad sit for 10 minutes to allow flavors to meld.?
  4. Gently fold in avocado; serve immediately.
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