Ingredients and Weight:
- 1 head of Romaine lettuce, washed and chopped (12 ounces)
- 1 can (15 ounces) of black beans, rinsed and drained
- 1 can (15 ounces) of kidney beans, rinsed and drained
- 1 cup of cooked quinoa (8 ounces)
- 1 cup of shredded cheddar cheese (4 ounces)
- 1/2 cup of chopped red onion (2 ounces)
- 1/2 cup of chopped green bell pepper (2 ounces)
- 1/2 cup of chopped tomatoes (4 ounces)
- 1/2 cup of chopped avocado (4 ounces)
- 1/4 cup of chopped cilantro (1 ounce)
- 1/2 cup of sour cream (4 ounces)
- 1/2 cup of salsa (4 ounces)
- 1/4 cup of tortilla strips (1 ounce)
- Lime wedges for garnish
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the chopped lettuce, black beans, kidney beans, quinoa, cheddar cheese, red onion, green bell pepper, tomatoes, avocado, and cilantro.
- Drizzle with sour cream and salsa.
- Top with tortilla strips and lime wedges.
- Toss to combine and serve immediately.
Nutritional Information:
(Per serving for 8 people)
- Calories: 450
- Total Fat: 15g (23% of Daily Value)
- Saturated Fat: 5g (25% of Daily Value)
- Cholesterol: 15mg (5% of Daily Value)
- Sodium: 600mg (26% of Daily Value)
- Total Carbohydrates: 50g (17% of Daily Value)
- Dietary Fiber: 10g (40% of Daily Value)
- Sugars: 5g
- Protein: 20g
Dish Characteristics:
- Colorful and visually appealing
- Packed with fresh, crunchy vegetables
- Savory and tangy flavors
- Customizable to individual preferences
- Perfect for a light and refreshing meal or side dish
User Comments:
- "This salad is so delicious and easy to make! I love that I can customize it with my favorite toppings."
- "The combination of flavors is perfect. It's a great way to get your daily dose of vegetables."
- "I've made this salad several times now and it's always a hit with my family and friends."
- "I appreciate that it's a vegetarian dish that's still packed with protein."
- "I would definitely recommend this salad to anyone looking for a healthy and flavorful meal."
Special Precautions and Tips:
- If you don't have cooked quinoa, you can substitute 1 cup of cooked brown rice or another whole grain.
- To make the salad vegan, omit the sour cream and use plant-based cheese and salsa.
- You can also add other toppings to the salad, such as shredded chicken, ground beef, or crumbled tofu.
- To make the salad ahead of time, prepare all of the ingredients and store them separately in airtight containers. When ready to serve, toss everything together and enjoy.
