Ingredients
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30 g (1/2 small) avocado
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1/2 cup canned black beans
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80 g (1) lebanese cucumber
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2 cups iceberg lettuceor other greenery
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1/3 cup frozen sweet corn
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15 g (1/8 cup chopped) red onion
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50 g (1/4 of ) minced pepper
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Low-calorie sauce
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2 tbsp lemon juice
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1 tbsp taco sauce or salsaTaco sauce is smooth. Salsa contains chunks.
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Toppings
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1/4 cup fresh cilantrosnipped
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25 g old Light Cheddar CheeseGrated
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or
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25 g vegan cheeseGrated
Directions
This post is also available in: Français (French)
Eating this Mexican rainbow salad is giving you the best! Look at the nutrition sheet and you will be convinced: filled with protein and good fat, it is also very generous in calcium (26% of daily intake), vitamins A and C (more than 100% of the daily intake) and iron (25% of the daily intake).
Black beans: a good source of iron
I like to use black beans in my vegetarian recipes. 1/2 cup black beans give you 15% of your daily iron intake, 6% of your daily calcium intake and 7 grams of protein!
I use them in my stuffed sweet potatoes and in my nachos, among others.
A low-calorie sauce
Sauces and dressings are often very caloric when bought or eaten in restaurants. I love using commercial taco sauce or salsa to spice up my Mexican dishes. With lemon juice and coriander, you’ll see that it gives a lot of flavor and it’s a binding agent both nutritious and very low in calories!
Steps
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1
Done
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Thaw the corn (if frozen) about 25 seconds in the microwave. Leave to cool. |
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2
Done
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Chop and clean iceberg lettuce. |
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3
Done
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Dice peppers, cucumber and avocado. Chop the red onion. |
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4
Done
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Rinse and drain canned black beans. |
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5
Done
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Mix all salad and sauce ingredients together. |
