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Lemony Mexican Salad with Black Beans

Lemony Mexican Salad with Black Beans A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 12
Calories: 530
Best Season: All Seasons
Dietary: Dairy-Free, Vegan
Description
A CIF Food Is Medicine lunch inspired by Mexican flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 can black beans
  • 1 cup cooked quinoa
  • 1 cup tomatoes
  • 1 cup bell peppers
  • 1 avocado sliced
  • cilantro
  • lime juice
  • cumin
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: lemony mexican salad with black beans, mexican, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup tomatoes, 1 cup bell peppers
Read it online: https://www.mcmh.us/recipe-maker/lemony-mexican-salad-with-black-beans/