Loaded Veggie Salad
If you are looking to get your fill of veggies without having to do a ton of chopping and dicing, this salad is for you! This is not only delicious but incredibly healthy and versatile. It can be simply eaten by itself, it can be a topping for a leafy salad along with grilled chicken, it’s a delicious complement to scrambled eggs, or wrap filling and a dip for chips. It never gets old and the flavors in it are amazing!
It can be very difficult to meal prep every week with multiple veggie sides and options. With this salad, you can make a large portion, put it in the fridge and split it up over the week and use it in multiple different ways. The veggies and beans that are included in this recipe are packed with essential nutrients, protein, and vitamins and minerals that your body needs for healing, strength, and energy. If you don’t want to use this many canned goods, simply trade out the canned goods for fresh organic ones. You can also add other vegetables like sweet potatoes, which are full of potassium, and yellow or red pepper instead or alongside of the green pepper. Feel free to add more vegetables with a kick or take out the jalapeño for a more subtle smooth taste. Either way you go, you can’t go wrong.
- 15-oz. can black beans, rinsed and drained
- 15-oz. can chickpeas (garbanzo beans), drained
- 15-oz. can diced tomatoes
- 15-oz. can corn, drained
- 4-oz. can diced green chiles
- 1 red onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeño pepper, diced (optional)
- 1/4 cup chopped fresh cilantro
- Juice from 2 limes
- 1/4 cup olive oil
- Salt and pepper, to taste
- Avocado slices, for topping
Combine all ingredients (minus avocado) in a large bowl. Mix well. Cover and refrigerate until ready to serve. Top with avocado slices just before serving.
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