2-Bean Avocado Salad with Jalapenos, Cilantro Dressing

2-Bean avocado salad in a big wooden salad bowl with a jar of vibrant green dressing

2-Bean Avocado Salad with Jalapenos, Cilantro Dressing

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

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME0

TOTAL TIME10

Servings 2

Course Salad

Cuisine Plant-Based

Keyword 20 mins or less, avocado, beans, black beans, cilantro (coriander), easy breakfast, Fiber-Rich, Healthy, hemp seeds, High Protein, jalapeño, kale, lime, onions, soy yogurt, tomato

Season Spring, Summer

Ingredients

Salad

4 cups kale chopped
½ tsp olive oil
½ avocado
1 cup grilled corn
1 cup black-eyed peas cooked
1 cup cooked black beans
2 jarred roasted red bell peppers
200 g cherry tomatoes halved
¼ cup pickled onions
1 tbsp hemp seeds

Dressing

½ cup thick soy yogurt
1 cup fresh cilantro
1 jalapeño 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 bell pepper, 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!

Video

Notes

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

Nutritional Information - Per Serving