| 17 | 20 | 538 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 6 |
| 1 head | Lettuce, romaine (washed, chopped, drizzled with lemon juice) |
| 2 medium pepper(s) | Red bell pepper (diced, also use yellow, orange, green peppers) |
| 1 small | Red onion (chopped) |
| 1 medium | Tomato (diced) |
| 1 medium pepper(s) | Jalapeno pepper (minced (optional)) |
| 1 can (15oz) | Black beans, canned (rinsed) |
| 1 cup | Mexican cheese blend (shredded) |
| 1/2 bag(14oz) | Tortilla chips, plain, white corn, salted (or corn chips) |
| 1/4 cup | Tomato ketchup (dressing) |
| 1/4 cup | Coconut sugar (dressing) |
| 1/4 cup | Apple cider vinegar (dressing) |
| 1/2 tsp | Onion powder (dressing) |
| 1/2 tsp | Paprika (dressing) |
| 1/2 tbsp | Worcestershire sauce (dressing) |
| 1/2 tsp | Sea Salt (dressing) |
| 1/2 tsp | Black pepper (dressing) |
| 1/2 cup | Olive Oil, Extra Virgin (dressing) |
Wash, dry and chop the Romaine lettuce, and other veggies. Add to a large salad bowl.
Rinse the black beans and add them to the salad. Toss the salad until everything is well mixed.
Mix all of the ingredients together for the Catalina dressing until well blended.
Plate the individual salads, and top with cheese, tortilla or corn chips, and the dressing. Toss and enjoy!
Black beans are a great source of fibre and protein, as well as iron, magnesium, manganese, folate and thiamine.
Omit the jalapeño for a milder salad.
Optional add-ins: avocado for added healthy fats, fibre, vitamins B5, B6, C, E and K, folate, potassium and magnesium, or shredded chicken or ground beef for added protein.
| Meat Alternative | 0.4 |
| Milk Alternative | 0.4 |
| Vegetables | 3.2 |
