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Mexican Vegetable Salad

black bean salad

Mexican Vegetable Salad

Cilantro makes this salad better than any mexican salad you’ve ever had. You'll love the bright colors of this fresh take on mexican vegetables, and your body will love the nutritious ingredients even more. Bring this light, crisp salad to any gathering or dinner for a sure hit!
Print Recipe Pin Recipe
Prep Time 1 d 1 hr
Course Salad
Cuisine Mexican
Servings 5 Cups Salad

Ingredients
  

Salad:

  • 1 ½ cups dry black beans (can be substituted with one 15-oz can)
  • 3 medium tomatoes diced
  • 1 cup green pepper chopped
  • 1 cup sweet red pepper chopped

Dressing:

  • ¼ cup olive oil
  • 2 tbsp fresh cilantro minced
  • 1 garlic clove minced
  • 1 tsp sea salt
  • ½ tsp fresh cracked pepper
  • Juice from one freshly-squeezed lemon (avg 2 tbsp juice/lemon)

Instructions
 

  • If using dried beans, soak black beans overnight in water, rinse and drain.
  • Combine salad ingredients.
  • Mix dressing ingredients and pour over vegetables. Toss and coat.
  • Cover and refrigerate for 1 hour before serving.

Core Plan,  Dinner Recipes,  Gluten-Free Recipes,  Healthy Recipes,  Healthy Snacks,  Lunch Recipes,  Vegan Recipes,  Vegetarian Recipes

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Disclaimer: The information provided on this website, by MaxLiving, is for general use only. Any statement or recommendation on this website does not take the place of medical advice nor is meant to replace the guidance of your licensed healthcare practitioner. These statements have not been evaluated by the Food and Drug Administration. MaxLiving information is and products are not intended to diagnose, cure, treat, or prevent any disease or provide medical advice. Decisions to use supplements to support your specific needs should be considered in partnership with your licensed healthcare practitioner.

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