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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]

$2.99
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Serves

5

Ingredients You Need for Southwest Salad [Vegan]

  • 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

How to Prepare Southwest Salad [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Jackie Sobon

See My Recipes

Jackie Sobon is a food photographer, recipe developer, and author specializing in vegan food. She is the founder of the popular food blog Vegan Yack Attack, which has been showcasing her creative recipes and stunning photography since 2011 and has been placed on many top blog lists. Her work has been featured on websites such as KTLA News, Good Morning America, Kris Carr, PureWow, Babble, and BuzzFeed. Jackie has photographed cookbooks for the likes of Jason Wrobel, Happy Herbivore, and other plant-based authors. She is the author of Vegan Bowl Attack! and Vegan Yack Attack on the Go! and has self-published three e-books. She is also the Sweet Treats columnist for VegNews magazine. Find out more at veganyackattack.com/and on Instagram @veganyackattack.

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