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This is one of those meals where you can’t believe the volume of food you are supposed to (or allowed to) eat, because it takes a giant bowl to accommodate all those fresh fruits, legumes, and veggies. So colorful, nourishing, flavorful, and perfect. Simply toss everything together and enjoy!

Bean & Corn Salad

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving

This is a great salad to make in a large quantity, or take to a potluck. If you do this, you can add up the amounts to figure out what one serving weighs. For example, for lunch, a serving would be 6 oz veggies + 6 oz fruit + 6 oz beans + 2 oz avocado = 20 oz serving.


Ingredients

Veggie Serving

  • Use any of the following diced veggies to reach your veggie amount.
    • Red onion
    • Red peppers
    • Tomatoes
    • Cucumbers
    • Fresh or frozen, thawed corn
  • Salad greens (optional)

Protein Serving

  • 6 oz of black beans or 4 oz shelled edamame (canned and/or frozen is fine)
  • (Another option is to split your protein into 3 oz beans/2oz edamame and 2 oz of cooked quinoa)

Fat Serving

  • You could just add 2 oz plain avocado (pictured) or you could use the avocado to make Avocado, Lime & Cilantro Dressing, see recipe below:
    • 2 oz avocado
    • 1 clove garlic
    • 1/2 of a lime, juiced (or a whole lime, depending on your taste preference)
    • 1/4 cup roughly chopped cilantro
    • Pinch of salt
    • Water to thin to desired consistency

Fruit Serving

  • 6 oz fresh diced mango and/or pineapple

Condiments & Spices

  • Tons of chopped cilantro (I believe there is no such thing as too much cilantro)
  • 1/2 to 1 lime, juiced (to taste)
  • Salt to taste

Maintenance Modifications

  • Grain Additions: 4 oz cooked rice or quinoa
  • Protein Additions: Increase beans, or quinoa
  • Fat Additions: Avocado, guacamole, or olive oil

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