Mexican Bean Salad Meal Prep
Create a nutritious Mexican Bean Salad with a burst of flavors. Perfect for plant-based meal prep. Try it now!
Ingredients
Bean Salad
- 2 cups shelled edamame, cooked (for extra protein)
- 1 19oz can black beans, rinsed and drained
- 1 19oz can black eyed peas, rinsed and drained
- 1 12oz can whole kernel corn, drained
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ small red onion, finely diced
- ⅓ cup cilantro, diced
Chili Lime Vinaigrette
- ½ cup olive oil
- ⅓ cup white vinegar (red wine vinegar, white wine vinegar or apple cider vinegar work too)
- 1 lime juiced (2 tbsp)
- ¼ cup agave or maple syrup
- 1 tbsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
Optional Extras
- tortilla chips
- avocado
- hot sauce
Instructions
- Cook the edamame for 3-4 mins or according to package instructions. Rinse the beans, and chop the veggies.
- In a mason jar make the dressing by combining the olive oil, vinegar, lime juice, chili powder, garlic powder salt and pepper.
- Finally, assemble your meals by dividing all ingredients into 4 separate containers. Leave the dressing to the side, and top with the dressing in the morning each day. (So it marinates for a few only a few hours.)
- If desired, serve with a handful of tortilla chips and eat it as a dip. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 350kcal | Carbohydrates: 45g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 250mg | Potassium: 500mg | Fiber: 10g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
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