Southwest Dense Bean Salad

Ingredients

• 1 pound Ground Beef (85% lean, trimmed of excess fat)
• 1 cup Black Beans (Canned, drained and rinsed)
• 1 cup Corn Kernels (Frozen or canned, thawed)
• 1 medium Red Bell Pepper (Diced)
• ½ cup Red Onion (Finely diced)
• ¼ cup Fresh Cilantro (Chopped, optional)
• 4 cups Mixed Greens (Romaine, spinach or spring mix)
• 1 large Avocado (Diced, adds creaminess)
• 2 tablespoons Olive Oil (Extra‑virgin)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 teaspoon Honey (Optional for slight sweetness)
• 1 teaspoon Chili Powder (Mild Southwest flavor)
• ½ teaspoon Ground Cumin (Toasted if possible)
• ½ teaspoon Salt (Kosher or sea salt)
• ¼ teaspoon Black Pepper (Freshly ground)
• ½ cup Chickpeas (optional) (Cooked, for extra plant‑based protein)

Instructions

1. Prep the Vegetables

   Dice the red bell pepper and red onion, chop the cilantro (if using), dice the avocado, and rinse the black beans and corn. Place all veggies in a large mixing bowl.

   Time: PT10M

2. Cook the Beef

   Heat the skillet over medium‑high heat. Add the ground beef, season with ½ teaspoon salt and a pinch of pepper, and cook, breaking it up with a spatula, until fully browned and no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

3. Make the Lime‑Chili Vinaigrette

   In a small bowl whisk together olive oil, lime juice, honey, chili powder, ground cumin, remaining salt, and black pepper until emulsified.

   Time: PT3M

4. Assemble the Salad

   Add the cooked beef to the mixing bowl with the vegetables, then toss in the mixed greens. Drizzle the vinaigrette over the top and gently toss until everything is evenly coated.

   Time: PT4M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

8g