Southwest Salad
Over the last few years, I’ve made various versions of this salad, but this version has the most beautiful colors and texture. It’s crunchy, fresh, and bright, and the Cilantro Jalapeño Cashew Dressing is the perfect creamy, tangy topping.
Ingredients
- 1½ pounds (680 g) romaine lettuce chopped
- 2 15-ounce cans cans low-sodium black beans drained and rinsed
- 1 yellow bell pepper stemmed, seeded, and diced
- 1 orange bell pepper stemmed, seeded, and diced
- 1¼ cups (188 g) grape tomatoes
- ⅔ cup (110 g) thinly sliced red onion
- ⅔ cup (95 g) sliced radishes
- ⅔ cup (60 g) sliced avocado
- 1 batch Cilantro Jalapeño Cashew Dressing recipe follows
Instructions
- Set out five roughly 30-ounce (850 g) storage containers. Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion. Top each serving with radishes and sliced avocado.
- Drizzle the dressing over the top of each salad (or divide into five small containers or jars). Store in the refrigerator for up to 6 days.
Notes
Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
Nutrition
Calories: 248kcal