Southwestern Salad



Mix the first seven ingredients in a food processor or blender:

lime juice from one lime
1/4 cup olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tbsp cilantro
1 fresh clove of garlic
2 peeled & cubed avocados

Place the next seven ingredients in a salad bowl:

15.5 oz. Organic Black Beans, ( 1 can Nature’s Promise or Wholesome Pantry)
1/2 cup diced green or yellow pepper
1/2 cup diced red pepper
1/2 cup diced red onion
1/4 cup diced scallion
1 cup baby leaf spinach
1/4 cup minced cilantro


Add the pureed ingredients to the salad bowl.
Toss the ingredients together.
Enjoy the salad!

This recipe may be used as Meal 4 on the Remedy Recipes format.

(To use it for Meals 2 or 3, simply add brown rice or quinoa: women-1/2 cup, men-1 cup.)

Salad Portions: women: 1 cup / men: 2 cups

This recipe is 100% vegan, and was inspired by our youngest daughter’s efforts to create vegan dishes that taste delicious. I made a couple of small adjustments to use only Remedy Recipes Approved foods, (corn & tomato were removed from the original.) It’s an easy recipe to take along to work or school as we return to the grind. There can still be beautiful beach days this month, & we hope that you’ll take this tasty Southwestern Salad with you to the beach as well! Enjoy!!!

Mangiare, Piaccia! Eat, Enjoy!