Powerhouse Salad
Whether you're needing a fast, wholesome lunch, heading to a picnic or potluck, wanting to meal prep, or are just craving something wildly delicious, this Powerhouse Salad is sure to do the trick! Just chop, mix, and season quickly with IndriVanilla's Elephant Ear Seasoning Salt for a meal that you'll be glad you have a whole bowl of!
- 1 large English Cucumber, diced (or 2 smaller cucumbers, peeled and diced)
- 1 large red or yellow bell pepper, seeded and diced (jalapeno is also great!)
- 2-3 tomatoes, cored and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 cup frozen corn, thawed (fire roasted is especially good)
- 1 cup cubed or crumbled cheese of your choice (I used mozzarella, feta is great, or cotija)
- Juice of 2 limes, approximately 1/3 cup
- 2-3 TBSP Extra-Virgin Olive Oil or Avocado Oil
- 2-3 TBSP Elephant Ear Seasoning Salt
- Avocado, fresh cilantro or parsley, corn chips as desired for serving
Prep all your vegetables and rinse your beans. Mix everything together except for the things you'll add right at the end such as avocado or fresh herbs. Let marinate together for an hour or so in the fridge, or eat right away.
This salad has a great shelf life for a salad, and is fantastic for meal prepping! Add the avocado and chopped herbs at the end to prevent browning or wilting. Serve with corn chips, or over a baked potato, or however you like your salads. Get creative with the amounts of different vegetables, and add different peppers or ingredients as desired! Fair warning, the Elephant Ear Seasoning Salt has turmeric in it, meaning that the next day, all the cheese will be tinted yellow. It's totally fine to eat.