This delicious salad packs all the flavor and many of the same ingredients as the popular multi-layer dip you might associate with Super Bowl Sunday or a weekend Mexican feast, but it’s a whole lot lighter and more nutritious. Skip the chips and dip and opt for this seven-layer bowl of whole foods, instead. Yes, it’s a salad, but the filling combination of black beans, avocado, and quinoa, plus fresh veggies and a bright and tangy cilantro-lime dressing will be sure to hit the spot. Read on for the recipe and be sure to show us your version on social media using the hashtag #SonimaEats.
Photos by Amanda Jedeikin
- 1 cup cooked quinoa
- 5 ounces baby spinach, chopped
- 1 15-ounce can black beans, rinsed
- 1 1/2 cups grape tomatoes, sliced
- 1 cup corn kernels (fresh or frozen and thawed)
- 3 tablespoons feta cheese
- 2 small shallots, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons cilantro, chopped
- 1 teaspoon honey
- 1 teaspoon low-sodium soy sauce
Layer prepared ingredients in a large bowl in the following order: quinoa, spinach (save a little for the top of the salad), beans, tomatoes, corn, avocado, feta cheese.
When ready to serve, toss salad with dressing until well mixed and divide onto six plates.
- Total Fat
- Saturated Fat
- Dietary Fiber