We often have huge salads as our meal, and this salad is perfect for that! With the beans and all the wonderful veggies, it’s extremely satiating. It offers heat, tartness, sweetness, crunch, and freshness all in one dish, and it even gets better as it sits, so you can make it the day before. It makes a great go-to meal in a pinch, because it’s quick to prepare. Enjoy!
Ingredients:
- Black Bean Cabbage Salad:
- 4 cups cabbage – 2 cups each: purple, green – thinly sliced and roughly chopped into 2-inch long pieces (or can buy pre-shredded cabbage)
- 1 can (15 ounces black beans, rinsed and drained)
- 1 red, orange, or yellow bell pepper
- 3 green onions, chopped, (use both green and white parts)
- Fresh lime juice – about 2-3 limes, or to taste
- 1 cup frozen corn kernels, thawed
- 1 jalapeno – seeded and diced – adjust to spiciness desired (omit if you do not like spicy)
- Sea salt and black pepper to taste
- 1/4 cup cilantro, stems removed
- Salsa:
- 4-5 ripe tomatoes, or 1 pint cherry tomatoes
- 3 tablespoons purple onion, chopped
- 1 garlic clove, roughly chopped
- 1/4 cup fresh cilantro
- Fresh black pepper and sea salt to taste
- Guacamole:
- 2-3 ripe avocados, flesh scooped out, and mashed with fork to desired consistency
- Pinch of sea salt, fresh black pepper
- Squeeze of lime (about ½ lime) to taste
- Pinch of cumin
- 2 TBSPs salsa
Instructions:
- For the salad: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, and toss to combine.
- Salsa: Can buy at the store or make: Place salsa ingredients in food processor and pulse to desired consistency.
- Add about 1 cup salsa – fresh or store bought – to the salad and toss. Taste and adjust seasoning
- Guacamole: can make or buy at the store. If making, mash avocado with a fork. Add rest of ingredients and mix with fork.
- Garnish with chopped green onion, fresh cilantro, lime wedge, and scoop of guacamole.