Black Bean Taco Salad Bowl
Makes 3 Servings
For the Black Bean Salad
1(14oz) can black beans, drained and rinsed, or 1 ½ cups cooked
1 Cup Corn Kernels, fresh and blanched, or frozen and thawed
¼ cup fresh cilantro or parsley, chopped
Zest and juice of 1 lime
1 – 2 teaspoons chili powder
Pinch sea salt
1 ½ cup cherry tomatoes, halved
1 red bell pepper, seeded and chopped
2 scallions, chopped
For 1 Serving of Tortilla Chips
1 large whole-grain tortilla or wrap
1 teaspoon olive oil
Pinch sea salt
Pinch freshly ground black pepper
Pinch dried oregano
Pinch chili powder
For 1 Bowl
1 Cup fresh greens (lettuce, spinach, or whatever you like)
¾ cup cooked quinoa, or brown rice, millet, or other whole grain
¼ cup chopped avocado
¼ cup fresh salsa
To Make the Black Bean Salad
Toss all the ingredients together in a large bowl.
To Make the Tortilla Chips
Brush the tortilla with olive oil, then sprinkle with salt, pepper, oregano, chili powder, and any other seasonings you like. Slice it into eights like a pizza. Transfer the tortilla pieces to a small baking sheet lined with parchment paper and put in the oven or toaster oven to toast or broil for 3 to 5 minutes, until browned. Keep an eye on them, as they can go from just barely done to burned very quickly.
To Make the Bowl
Lay the greens in the bowl, top with the cooked quinoa, 1/3 of the black bean salad, the avocado, and salsa.
The black bean mixture tastes better if you make it in advance, so the flavors have time to mix and mingle. Keep leftovers in the fridge in an airtight container.
Calories: 589; Total Fat: 14g; Carbs:101g; Fiber 20g; Protein: 21g