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Carribean Chop Salad

by Hillary McDonald October 04, 2017

Carribean Chop Salad

This protein-packed salad blends the heartiness of black beans, avocado, and quinoa with a light lime vinaigrette over crisp romaine lettuce. This is one salad that will leave you full and satisfied.

Dressing Ingredients
3 Tbsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp agave nectar
1/4 cup lime juice

Salad Ingredients
1 (15 oz) can black beans (rinsed and drained)
1/8 tsp garlic powder
1/4 tsp FreshJax Smokey Southwest Seasoning
1/2 tsp sea salt
2 heads romaine lettuce hearts (cut into bite-sized pieces)
1/8 red onion, diced
2 ripe avocados, diced
1/2 cup cooked quinoa
2 Tbsp chopped cilantro


Directions
  1. Toss black beans, garlic, FreshJax Smokey Southwest Seasoning, and sea salt together to coat beans.
  2. To create the dressing, blend oil, vinegar, agave, and lime juice in a blender until smooth.
  3. In a large bowl, combine lettuce, onions, avocado, quinoa, cilantro, and black bean mixture.
  4. Toss with dressing.

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Hillary McDonald
Hillary McDonald

Author

Hillary brings creativity into the kitchen to create simple, delicious recipes. She values her role in helping to artfully craft FreshJax's line of pure, high quality spice blends and recipes, allowing everyone to eat healthier meals with bold flavor in less time. Follow along with FreshJax on social media to see what Hillary and the family behind FreshJax are up to right now.


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