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South Of The Border Salad Cups

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Rating: 4
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Servings

MetricUS Imperial

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

Servings MetricUS Imperial 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

Votes: 1 Rating: 4 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Mix edamame, beans, jicama, mango, scallions, bell peppers, and cilantro together in a large bowl.
2. Mix cumin, pepper, and lemon juice together in a small bowl so that spices are evenly mixed.
3. Toss salad with lemon juice mixture in the large bowl so that the dressing covers salad evenly.
4. Transfer salad to a serving platter and place avocado slices evenly across the top.
5. Arrange lettuce leaves on plates and scoop salad mix into lettuce cups.
6. Refrigerate until ready to serve.

Recipe Notes

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