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