This delicious salad packs all the flavor and many of the same ingredients as the popular multi-layer dip you might associate with Super Bowl Sunday or a weekend Mexican feast, but it’s a whole lot lighter and more nutritious. Skip the chips and dip and opt for this seven-layer bowl of whole foods, instead. Yes, it’s a salad, but the filling combination of black beans, avocado, and quinoa, plus fresh veggies and a bright and tangy cilantro-lime dressing will be sure to hit the spot. Read on for the recipe and be sure to show us your version on social media using the hashtag #SonimaEats.
Photos by Amanda Jedeikin
Ingredients
7-Layer Salad
- 1 cup cooked quinoa
- 5 ounces baby spinach, chopped
- 1 15-ounce can black beans, rinsed
- 1 1/2 cups grape tomatoes, sliced
- 1 cup corn kernels (fresh or frozen and thawed)
- 3 tablespoons feta cheese
Cilantro-Lime Vinaigrette
- 2 small shallots, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons cilantro, chopped
- 1 teaspoon honey
- 1 teaspoon low-sodium soy sauce
Directions
Layer prepared ingredients in a large bowl in the following order: quinoa, spinach (save a little for the top of the salad), beans, tomatoes, corn, avocado, feta cheese.
When ready to serve, toss salad with dressing until well mixed and divide onto six plates.
Nutritional Information
- Calories
- 282
- Total Fat
- 15g
- Saturated Fat
- 2g
- Cholesterol
- 4g
- Sodium
- 306mg
- Carbohydrates
- 29g
- Dietary Fiber
- 9g
- Sugars
- 5g
- Protein
- 8g
YIELD:
6 servings
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