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
- To make dressing: blend or whisk together olive oil, lime juice, garlic, cumin, pepper, salt, and chili powder.
- 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