Nutrition Facts
South Of The Border Salad Cups
Amount per Serving
Calories
208
% Daily Value*
Fat
4.4
g
7
%
Saturated Fat
0.4
g
3
%
Sodium
14
mg
1
%
Carbohydrates
35
g
12
%
Fiber
11.9
g
50
%
Sugar
12
g
13
%
Protein
10.6
g
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6
Ingredients:
- 2 cups organic edamame (soy beans)
- 2 cups black beans presoaked and cooked
- 2 cups jicama peeled and diced
- 1 large ripe mango peeled and diced
- 1/2 cup scallions chopped
- 1 cup red bell peppers diced
- 1 tablespoon fresh cilantro finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 cup lemon juice
- 1/2 avocado pitted and thinly sliced
- 6 large iceberg or butter lettuce leaves
Directions:
- Mix edamame, beans, jicama, mango, scallions, bell peppers, and cilantro together in a large bowl.
- Mix cumin, pepper, and lemon juice together in a small bowl so that spices are evenly mixed.
- Toss salad with lemon juice mixture in the large bowl so that the dressing covers salad evenly.
- Transfer salad to a serving platter and place avocado slices evenly across the top.
- Arrange lettuce leaves on plates and scoop salad mix into lettuce cups.
- Refrigerate until ready to serve.
Notes:
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