2-Bean Avocado Salad with Jalapenos, Cilantro Dressing

This little salad is really easy to put together and packs so much flavor, thanks to its zesty and creamy jalapeño & cilantro dressing. With 14 unique plants and 23g of fiber, it’s a great one for your microbiome too! We did not forget the protein, and each serving contains 27g.

If you’ve been here for a little while, you’d know I have a slight obsession with pickled onions and always have a jar in the fridge. I’ll post a link to our super easy (and budget-friendly!) version in our stories, but you can also find it on our website (link in bio) 💛.

To save time, I used jarred roasted capsicum (another thing I always have in the fridge; it’s such a time saver to add a lot of flavor in an instant to a meal, especially if I’m not planning to turn the oven on for anything else), but of course, feel free to roast fresh capsicum, or even to keep them raw 🙂.

2-Bean Avocado Salad with Jalapenos, Cilantro Dressing

PRINT PIN

Pinterest Facebook Share on X

Share SaveSaved!

This zesty salad combines kale, avocado, beans, and roasted capsicum with a creamy jalapeño & cilantro dressing. Perfect for a high-fiber, protein-packed meal.

Nutrition Information Nutrition Information

Per Serving/Portion

Calories: 520 kcalCarbohydrates: 79 gProtein: 27 gFat: 15 gSodium: 288 mgFiber: 23 gVitamin A: 362 IUVitamin C: 277 mgCalcium: 280 mgIron: 7 mg

Prep 10 minutes mins

Cook 0 minutes mins

Total 10 minutes mins

Equipment

• 1 Measuring Cups and Spoons (Gold)

Servings 2

Ingredients

Salad

• ▢ 4 cups (268 g) kale - chopped
• ▢ ½ tsp (0.5 tsp) olive oil
• ▢ ½ avocado
• ▢ 1 cup (140 g) grilled corn
• ▢ 1 cup (172 g) black-eyed peas - cooked
• ▢ 1 cup (172 g) cooked black beans
• ▢ 2 jarred roasted red bell peppers
• ▢ 200 g cherry tomatoes - diced, in half
• ▢ ¼ cup (42.5 g) pickled onions
• ▢ 1 tbsp hemp seeds

Dressing

• ▢ ½ cup (118.29 ml) thick soy yogurt
• ▢ 1 cup (16 g) cilantro
• ▢ 1 jalapeno - deseeded
• ▢ 1 lime - juice and zest
• ▢ 1 pinch sea salt flakes

Instructions

• Blend the dressing ingredients including thick soy yogurt, cilantro, deseeded jalapeno, lime zest and juice, and a pinch of salt until smooth.
• Add the chopped kale to a salad bowl, drizzle with olive oil, and a pinch of salt. Massage the kale using your hands until it softens.
• Add the sliced roasted capsicum, cooked beans, chopped cherry tomatoes, grilled corn, pickled onions, hemp seeds, diced avocado, and the blended dressing to the kale. Mix well to combine all the ingredients, ensuring an even coating of the dressing. Serve immediately and enjoy your nutritious meal!

Notes

You can use jarred roasted capsicum or roast fresh capsicum. Feel free to adjust the ingredients to your taste.

Video

Back to Top Nutrition info Equipment Ingredients Instructions Notes Video