Mexican Tropical Salad
This sweet and spicy Mexican Tropical Salad has both components of Mexican cuisine and the tropics. It is a crowd pleaser!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Maple Chipotle Black Beans
Coconut Quinoa: Rinse quinoa. Quinoa doesn't taste as good if you don't rinse it, because it has a coating of saponins. Bring quinoa and coconut milk to a boil, then let simmer and cook until all the coconut milk is absorbed.
Maple Chipotle Black Beans: Chop chili in adobo and put in a bowl. Mix in maple syrup, vegetable broth, and tamari.
Rinse beans and add to sauce. Set aside.
Heat olive oil in pan and add chopped onion. Cook until translucent.
Add bean mixture and cook until liquid is dissolved. Add desired amount of pepper. At this point I mashed the beans slightly because I wanted them to soak up more sauce, but that's up to you.
Salad: Put chopped lettuce in a bowl.
Arrange the rest of ingredients on top of lettuce.
Calories: 516kcal | Carbohydrates: 42g | Protein: 10g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 0mg | Sodium: 824mg | Potassium: 965mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1035IU | Vitamin C: 9.1mg | Calcium: 90mg | Iron: 6.2mg