Prep time: 20 minutes
Yield: 6 servings
Ingredients:
Chopped Salad:
1 10-ounce bag chopped organic romaine lettuce
1 15-ounce can pinto beans, drained
2 organic English cucumbers, halved, stemmed, seeded, deveined, and chopped
1 organic red bell pepper, halved, stemmed, seeded, deveined, and chopped
1 organic yellow bell pepper, halved, stemmed, seeded, deveined, and chopped
1 organic orange bell pepper, halved, stemmed, seeded, deveined, and chopped
1 cup chopped organic celery
3 carrots, peeled and chopped
1 cup halved organic cherry tomatoes
2 ripe but firm organic Hass avocados, halved, pitted, peeled, and cubed
½ cup chopped organic cilantro leaves
Lime-Cilantro Vinaigrette:
3 organic limes, juiced
3 organic lemons, juiced
3 tablespoons rice wine vinegar
2 tablespoons coconut syrup or maple syrup
1 tablespoon ground cumin
2 teaspoons salt
1/3 cup extra-virgin olive oil
1 cup chopped organic cilantro leaves
Directions:
To assemble the salad ingredients, spread the lettuce in the bottom of a large salad bowl. Arrange the bell peppers, celery, carrots, tomatoes, avocados, pinto beans, and cilantro on top.
For the dressing, combine the lime and lemon juices, vinegar, syrup, cumin, and salt in the bowl of a blender or food processor. Add the olive oil and cilantro and blend or process until smoothly combined.
In the kitchen or at the table, pour the dressing evenly over the salad ingredients and toss thoroughly before serving.
Download the printable PDF here.