by marla
Dinner, Fourth of July, Lunch, Mexican, Spring, Summer
Description
Most amazing salad that I have tried to date ever since my journey into eating more raw foods began. It’s not 100% raw but straight up vegan. YUM CITY. This recipe makes me feel like I’m cheating it’s so good. If you don’t like a certain ingredient just substitute with another of your favorite salad ingredient. Feel free to use less or more of anything. The main thing is to toss this salad with the guacamole!
BIG time saver alert…
When it comes to the guacamole ingredient in a couple of these recipes I save even more time by buying the Whole Foods Fresh Made Daily Guacamole. Oh my! Heaven. It has the perfect blend of creamy avocado, tangy lime juice, and zesty cilantro. I buy the spicy version.
Servings
2
Ingredients
3 tablespoons of Whole Foods Fresh Guacamole
1/2 (15-ounce) can no-salt-added black beans, rinsed and drained
4 cups mixed salad greens/romaine lettuce
2 medium tomatos diced
1/2 cup corn kernels, fresh or thawed if frozen
1/2 cup pumpkin seeds (toasted or shelled)
1 medium cucumber diced
Preparation
In a large bowl, add mixed greens, beans, lettuce, tomatoes, corn, pumpkin seeds, cucumber and toss until evenly coated with guacamole.
If you don’t have a Whole Foods nearby, make your own! But make sure you also include those sassy key ingredients of lime juice, garlic, and cilantro.
