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Spicy Black Bean & Lentil Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 Serving
Calories 432 kcal

Ingredients
 

  • 1 ⅓ cups (229g) Black Beans (cooked, drained and rinsed) - About 1 full 15-ounce can
  • 1 ⅓ cups (263g) Lentils (cooked, drained and rinsed) - About 1 full 15-ounce can
  • 2 cups (298g) Red Bell Pepper (diced) - About 2 large-sized peppers
  • 1 cup (180g) Tomato (diced) - About 1 ½ medium-sized tomatoes
  • ⅔ cup (60g) Jalapeño Pepper (diced) - About 4 small-sized peppers
  • ¼ cup (38g) Avocado (cubed) - About 1 small-sized avocado
  • 8 cups (240g) Baby Spinach - Available in 16-ounce containers
  • ½ cup (8g) Cilantro (chopped) - About 1 small bunch
  • ¼ cup (61g) Lime Juice - Juice from 2 medium-sized limes
  • ¼ cup (55g) Vegetable Broth, Low-Sodium - Available in 32-ounce cartons
  • 1 tsp (2g) Cumin - Available in spice jars
  • ¼ tsp (1g) Black Pepper - Available in spice jars

Instructions
 

  • In a large mixing bowl, combine the black beans, lentils, red bell pepper, tomato, jalapeño pepper, avocado, spinach, and cilantro.
  • In a small bowl, whisk together the lime juice, vegetable broth, cumin and black pepper.
  • Pour the dressing over the salad and toss until well combined. Enjoy!

Notes

  • No Jalapeño: Substitute green bell pepper in place of the jalapeño.
  • Leftovers: Refrigerate in an airtight container for up to 4 days.

Nutrition

Calories: 432kcalCarbohydrates: 77gProtein: 29gFat: 4.5gFiber: 25g