Black Bean Fajita Salad
with bell peppers, tomatoes and corn tossed in Latin spicess

Name: Black Bean Fajita Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 3 Tbsp Vinegar, red wine; 2 tsp Mustard, Dijon; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 tsp Paprika, smoked; 2 Tbsp Oil, cooking; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/4 tsp Coriander; 1/4 tsp Cumin; 1 bulb Shallots, sliced; 1 Bell peppers, green, sliced; 1 Bell peppers, red, sliced; 2 stalks Green onions, sliced thinly; 1 head Romaine lettuce, chopped; 3 Tomatoes, roma, chopped; 1 cup Corn kernels, frozen or canned, thawed or drained and rinsed; 1 Avocados, cubed; 1 can Beans, black (14 oz / 397 g); 1 Tbsp Oil, cooking; 1/2 tsp Paprika; 1/2 tsp Coriander; 1/4 tsp Cumin

Active: 25 Total: 25

Original GF Paleo Vegetarian

This meal was such a hit the week of 4/13/15 that we're not only bringing it back for Favorites Week but we also made it part of our sample meal plans too! Enjoy these fun Latin flavors in a refreshing, crunchy summer salad.
Smarts: Double the saute and use the filling in wraps for an easy next-day lunch.

Ingredients

Metric

Servings:

Creamy Paprika Dressing:

Garlic - 1 clove , chopped
Vinegar, red wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Sour cream - 1/4 cup (sub plain or Greek yogurt)
Paprika, smoked - 1/2 tsp
Oil, cooking - 2 Tbsp

Black Bean Fajita Salad:

Garlic powder - 1/2 tsp
Paprika - 1/2 tsp
Coriander - 1/4 tsp
Cumin - 1/4 tsp
Shallots - 1 bulb , sliced
Bell peppers, green - 1 , sliced
Bell peppers, red - 1 , sliced
Green onions - 2 stalks , sliced thinly
Romaine lettuce - 1 head , chopped
Tomatoes, roma - 3 , chopped
Corn kernels, frozen or canned - 1 cup , thawed or drained and rinsed
Avocados - 1 , cubed
Beans, black (14 oz / 397 g) - 1 can
Oil, cooking - 1 Tbsp
Paprika - 1/2 tsp
Coriander - 1/2 tsp
Cumin - 1/4 tsp

Prep

Shallots / Bell Peppers / Green onions - Prep as directed. (Can be done up to 3 days ahead)
Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika, and cooking oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
Romaine / Tomatoes - Prep as directed.
Corn - Warm in microwave for frozen or drain and rinse for canned.
Avocados - Cube.
Black beans - Drain and rinse.

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Make

Heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then shallots to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
Next add black beans with garlic powder, paprika, coriander and cumin. Saute for another 4 to 5 minutes.
Fold in peppers and toss for another 3 minutes. Remove and set aside.
Assemble salads with romaine, tomatoes, corn, avocados, and green onions. Toss with black beans and peppers and dressing. Season to taste with salt, pepper, or more of the spices!

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