High Protein Mexican Black Bean Salad

Recipe
Written By pollen + grace


Recipe:

Mexican black bean + avocado mousse salad

PLANT-BASED | GLUTEN FREE OPTION

Total time: 45mins
Serves: 2

INGREDIENTS

  • 1 cup cooked quinoa (from 1/3 cup dry)

  • 1 tin black beans

  • 1 cup sweetcorn

  • 1 red onion, diced

  • 1 pack (400g) tomatoes

  • 1 red pepper 

  • 1 bag baby spinach

  • ½ cup pickled onion (can be substituted for finely chopped red onion)

  • ¼ cup fresh coriander 

  • ¼ cup pecans 

Chipotle dressing:

  • ½ cup dairy-free yoghurt

  • 1 tsp chipotle paste

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ lime, juiced

  • ½ tsp sea salt

Avocado mousse:

  • ½ cup coconut yoghurt

  • 2 avocados

  • ½ lime, juiced

  • ½ tsp sea salt

 

METHOD

1. Pre-heat the oven to 200C and prepare your salad ingredients. Cook the quinoa, drain the black beans and sweetcorn, dice the red onion, chop the tomatoes and red pepper.

2. Roughly chop the pecans and add to a baking tray. Roast for 10 minutes, remove from the oven to cool.

3. In a small bowl, add the yoghurt, chipotle paste, garlic powder, onion powder, lime juice and salt. Mix to combine. Add a small amount of water until you reach a runny but thick consistency.

4. To make the avocado mousse, add the avocado, coconut yoghurt, lime and sea salt to a blender and blend until smooth.

5. In a large salad bowl, combine the spinach, black beans, cooked quinoa, sweetcorn, tomatoes, red pepper, pickled onions, coriander and roasted pecans.

6. To serve, drizzle with the chipotle dressing and top with a large spoonful of avocado mousse.

pollen + grace
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