A great high protein, high fiber vegetarian dish that can be served warm or cold. Serving = 1-1/2 cups.

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Name: Rendi's Mexican Veggie Salad
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 14 ounces Black beans drained and rinsed; 1 cups cooked quinoa; 3/4 cup frozen corn; 1/2 Red bell pepper coarsely chopped; 3 cups kale chopped; 2 Jalapeno Peppers seeded and minced; 1/4 cup Red onion chopped; 1/4 cup Fresh Cilantro chopped; 2 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon Garlic powder; 1/4 teaspoon chili powder optional; Lime, for garnish

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INGREDIENTS

14 ounces Black beans ; drained and rinsed
1 cups cooked quinoa
3/4 cup frozen corn
1/2 Red bell pepper ; coarsely chopped
3 cups kale ; chopped
2 Jalapeno Peppers ; seeded and minced
1/4 cup Red onion ; chopped
1/4 cup Fresh Cilantro ; chopped
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon Garlic powder
1/4 teaspoon chili powder ; optional
Lime, for garnish

Servings

INSTRUCTIONS

Combine all ingredients. Allow to chill 2 hours or overnight for the flavors to settle. Serve warm or cold with a squeeze of lime on top.

NOTES

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 6 Servings

Calories: 210
Calories from Fat: 54 (26%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 564.1mg		19 %
Potassium 517.1mg		14 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 23.5g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 210

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