Fiesta Salad
This fresh, delicious, and super healthy bean salad (or is it salsa?) works as a light lunch, side dish, appetizer, or snack anytime. Make this on the weekend and eat on it throughout the week. Eat on its own or scoop it with tortilla chips or crackers.
Servings: 10 servings
Calories: 203kcal
Ingredients
Salad:
- 1 green bell pepper seeded and diced
- 1 red or orange bell pepper seeded and diced
- 1 jalapeno pepper seeded and minced
- 1/2 red onion minced
- 1 pint cherry tomatoes quartered
- 1 can corn drained -- or use 1 cup of fresh corn cut off the cob
- 1 can black beans drained and rinsed
- 1 can black-eyed peas drained and rinsed
- 1/2 bunch cilantro minced -- sub: fresh parsley
Dressing:
- 1.5 teaspoon lime zest zest of 1 lime
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil sub: avocado oil
- 3 cloves garlic minced
- 1 teaspoon honey
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon ground black pepper plus more to taste
- 1/4 teaspoon cayenne pepper
Optional Add-Ins:
- hot sauce to taste
- 1-2 avocados diced
Instructions
- Stir together the the peppers, onion, tomatoes, corn, beans, and cilantro in a large serving bowl.
- In a mason jar with a lid, add the lime zest, lime juice, oil, garlic, honey, salt, pepper, and cayenne. Shake until combined.
- Pour 3/4th of the dressing over the salad and stir, reserving the rest for later if needed. Cover the salad and extra dressing and store in the fridge until ready to use, up to a day in advance. Let the chopped salad marinate for at least 20-30 minutes ahead of time before serving to give the flavors a chance to marry together.
- Right before serving, stir in the avocado (so it doesn't get brown and mushy ahead of time). Taste and season with more salt, pepper, hot sauce, and dressing as needed.
Video
Notes
- Be sure to chop everything rather small and uniformly, so it all fits on a chip easily.
- Cover and store in the fridge for about 3 days or so.
- Serve with tortilla chips or sturdy crackers.
- This recipe makes a LARGE batch. Feel free to cut it in half or store extras for days in the fridge.
Nutrition
Serving: 1salad | Calories: 203kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Sodium: 243mg | Fiber: 7g | Sugar: 6g