Mexican Salad in a Jar

Health Highlights

Ingredients

1 1/2 tbsp	Black beans, raw (low sodium)
1 1/2 tbsp	Chickpeas, raw
2/3 medium ear(s)	Sweet white corn (husk removed, grilled)
2 tbsp	Cilantro (coriander) (chopped)
0.12 medium pepper(s)	Green bell pepper (chopped)
0.12 medium pepper(s)	Red bell pepper (chopped)
0.1 medium	Red onion (chopped)
0.1 pepper(s)	Serrano pepper (seeded & finely chopped)
2 tbsp	Extra virgin olive oil (dressing)
2 tbsp	Lime juice (fresh) (dressing)
1 tsp	Cumin (dressing)
1 dash	Red pepper flakes (dressing)
1 pinch	Salt (dressing)
1/2 cup	Brown rice, short-grain, cooked
4 tbsp	Salsa, ready-to-serve
1/2 cup	Cherry Tomatoes (halved )
2 cup	Lettuce, romaine

To make the bean salad:

Using a sharp knife, cut off the kernels into a very large, deep serving bowl (hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself).
Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, and Serrano pepper to the bowl and toss.

To make the salad in a jar:

Layer remaining ingredients in the jar in the following order: dressing, bean salad, then rice, followed by salsa, tomatoes, and romaine. Close lid on top.
Shake jar when ready to eat.

Do not add salt or acidic ingredients to the beans when they are cooking.

Calories 314

Calories from fat 143

Calories from saturated fat 23.3

Total Fat 15.9 g

Saturated Fat 2.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.3 g

Monounsaturated Fat 10.6 g

Cholesterol 0

Sodium 383 mg

Potassium 751 mg

Total Carbohydrate 38 g

Dietary Fiber 6.9 g

Sugars 9.2 g

Protein 7.9 g

Coach Leah Campian (Sept. 22, 2018, 12:34 p.m.)

Cooking your own beans is best, but if you're short on time, you can use 1/3 cup of organic canned beans, rinsed and drained. Be sure the can lining is BPA-free. Eden Organics sells them.