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Southwestern Salad Bowl

Most green leafy vegetables contain iron. Pairing them with vitamin C-rich foods such as lime juice enhances the iron absorption. Chock-full of protein and fiber, this salad bursts with flavors and textures.

Makes 4 servings. Total preparation time: 5 minutes.

Preparation


1. Drain the black beans, tomatoes and corn and combine them with taco seasoning in a medium bowl. Add green beans to the mixture.

2. Divide the spinach into four bowls, sprinkle with brown rice and top with black bean salad mixture. Top with diced avocado, rice cheese, cilantro, walnuts and garnish with limes. Serve warm or cold.


Per serving: 384 calories, 12g total fat, 1g saturated fat, 0mg cholesterol, 254mg sodium, 1082mg potassium, 23g total carbohydrate, 17g dietary fiber, 14g protein

Ingredients

2 cups frozen green beans, thawed and cut

1 can low-sodium black beans or pinto beans
1 can petite diced low-sodium tomatoes
1 can corn
1⁄2 package of high-quality taco seasoning
4 cups baby spinach or greens
1 pouch Uncle Ben’s Brown Rice, prepared according to package instructions
1 avocado, diced
1 tablespoon shredded non-dairy rice, almond or soy cheese
2 tablespoons cilantro, chopped
2 tablespoons chopped walnuts or pumpkin seeds for garnish
4 lime wedges for garnish

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