High Fiber Black Bean Crunch Salad with Corn
Packed with 18g of protein and 20g of fiber, this easy black bean salad makes a great healthy lunch prep, or side salad for parties. It’s dressed in a creamy avocado lime dressing and tossed with crunchy tortilla chip “croutons” and toasted pepitas, so it’s full of flavour and SO satisfying!
Ingredients
- ⅓ cup raw pepitas (pumpkin seeds)
- ¼ teaspoon avocado oil
- salt to taste
- 2 14 ounce cans black beans rinsed and drained very well
- 2 cups corn thawed frozen corn is fine!
- 2 big handfuls crushed tortilla chips
- 1 cup cherry tomatoes halved or quartered if large. Or 1 medium tomato, seeded and diced
- 2 tablespoon minced shallot about half a small shallot
- ⅓ - ½ cup sliced pickled jalapeño peppers chopped (I used Mezzetta tamed slices)
- ½ cup cilantro leaves finely chopped
- 1 batch avocado lime dressing
Instructions
- Heat a small dry skillet on medium heat, then turn down to med low. Add pepitas and toast, shaking pan often, until popping and fragrant, 2-3 min. Take off heat, season with a pinch of salt and oil.
- Toss everything but tortilla chips in a medium bowl with dressing. Crumble tortilla chips on top so they stay crunchy, if transporting, otherwise, toss them into the dressed salad.
- Season generously with salt and pepper and serve!
Notes
This salad will easily serve 8 as a side dish!