Mexican Black Bean Salad

Name: Mexican Black Bean Salad
Total time: 15 min
Yield: 4
Ingredients: 0.5 cups plant-based mayonnaise; 1.5 tsp paprika powder; 0.5 tsp chili powder; 1 tsp garlic powder; 2 tbsp lime juice; salt to taste; 200 g black cabbage, roughly chopped (stems removed); 460 g black beans, strained and rinsed; 300 g corn, strained and rinsed; 1 red onion, sliced; 2 avocados, cubed; 50 g plant-based feta cheese, crumbled; 100 g tortilla chips, crushed

Thu Apr 04 2024

15 MINUTES

This easy and fresh black bean salad with corn and lime-mayo dressing is a crowed pleaser! It’s easy to make and perfect to make ahead of time.

Tips:

If making the salad ahead of time, leave the tortilla chips to instead be sprinkled on top upon serving.

SERVINGS:

Ingredients

Dressing

1/2 cups plant-based mayonnaise
1 1/2 tsp paprika powder
1/2 tsp chili powder
1 tsp garlic powder
2 tbsp lime juice
salt to taste

Other

200 g black cabbage, roughly chopped (stems removed)
460 g black beans, strained and rinsed
300 g corn, strained and rinsed
1 red onion, sliced
2 avocados, cubed
50 g plant-based feta cheese, crumbled
100 g tortilla chips, crushed

Instructions

Start by making the dressing by combining all dressing ingredients (plant mayonnaise, paprika powder, chili powder, garlic powder, lime and salt) in a small bowl and mix until smooth.
To assemble the salad, combine all salad ingredients (black cabbage, black beans, corn, red onion, avocado, plant feta and tortilla chips) in a large serving bowl. Pour in the dressing and toss to coat evenly.