Mexican salad with jalapeño pepper
723 kcal per person
26g Protein
61g Carbs
42g Fat
29g Fiber
Ingredients
- ¾ cup black beans (144 g)
- 1 zucchini
- ½ red onion
- ½ avocado
- 2 tomatoes
- 1 jalapeño pepper
- 1 ½ tablespoon olive oil (23 ml)
- 1 squeeze lemon juice (5 ml)
- 2 slices bread, whole wheat
Preparing this recipe
- Rinse the black beans with water in a colander. Slice the zucchini. Cut the onion, avocado and tomatoes into wedges. Dice the jalapeño pepper.
- Whisk a dressing with half of the oil, the lemon juice and salt and pepper.
- Spread the remaining oil over the zucchini and season with salt and pepper. Heat a grill pan and cook the zucchini for 3-4 minutes until golden brown and cooked through. Set the zucchini slices aside on a plate.
- In a bowl, combine a salad with the beans, avocado, onion, jalapeño and tomato. Arrange the zucchini over the salad and drizzle with the dressing.
- Serve the salad warm and serve with the (toasted) bread.
Tip van FitChef
1. It's also delicious to eat this salad cold the next day.
2. Make a variation on this dish by replacing the jalapeño pepper with half a red pepper or a red bell pepper.
