I am always looking for high protein, vegetarian/vegan recipes. I developed this recipe using three beans, and a variety of common Mexican ingredients. This is quick to make, and serves about 6 people.

Ingredients

For Salad

  • 1 can (15 ounces) black beans, drained
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 2 cloves of garlic minced
  • 1/2 red onion, chopped
  • 1 Can Corn, Drained and Dried
  • 1 avocado, peeled and diced
  • 1 cup cilantro, chopped

For Dressing

  • ½ cup quality olive oil
  • Juice of 2 limes
  • 1 garlic clove, minced
  • 1 teaspoon quality cumin
  • ½ teaspoon quality black pepper
  • ¼ teaspoon quality salt
  • ¼ teaspoon quality chili powder
  1. To make dressing: blend or whisk together olive oil, lime juice, garlic, cumin, pepper, salt, and chili powder.
  2. To make salad:  Heat 1 tbsp of olive oil in medium size saute pan on medium high heat. Saute corn 3-5 minutes until golden. Add onion, cook 2 minutes. Add Garlic and cook another 30 seconds.  Mix together beans, corn mixture, avocado, and cilantro with dressing. Chill in refrigerator to serve cold.

Calories Per 1.5 Cup Serving: 451 Fat: 22.5 Carb: 49.3 Protein: 13.5