one green planet
one green planet

This salad has the most beautiful colors and texture. It’s crunchy, fresh, and bright, and goes well with a dressing such as a Cilantro Jalapeño Cashew Dressing!

Southwest Salad [Vegan]

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  • 1 1/2 pounds (680 g) romaine lettuce, chopped
  • 2 (15-ounce [425 g]) cans low-sodium black beans, drained and rinsed
  • 1 yellow bell pepper, stemmed, seeded, and diced
  • 1 orange bell pepper, stemmed, seeded, and diced
  • 1 1/4 cups (188 g) grape tomatoes
  • 2/3 cup (110 g) thinly sliced red onion
  • 2/3 cup (95 g) sliced radishes
  • 2/3 cup (60 g) sliced avocado


  1. Set out five roughly 30-ounce (850 g) storage containers.
  2. Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion.
  3. Top each serving with radishes and sliced avocado.
  4. Drizzle your dressing of choice over the top of each salad (or divide into five small containers or jars).
  5. Store in the refrigerator for up to 6 days.


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