The Summer Salad

Name: The Summer Salad
Yield: Makes 4–6 servings
Ingredients: ½ cup finely diced yellow bell pepper; ½ teaspoon sea salt; ⅛ teaspoon cayenne pepper, optional; 1 cup cherry tomatoes, halved; Cilantro, optional; 1½ cups cooked or canned black beans or chickpeas (or a combination), drained and rinsed; 2 cups cooked and cooled quinoa or brown rice; 1 heaping cup diced fresh mango (or frozen, thawed and drained); 2 cups baby spinach; ⅓ cup freshly squeezed lime juice; 1 avocado, peeled, pitted, and diced; ½ cup finely diced red bell pepper; ½ cup finely diced red onion; ½ teaspoon smoked paprika; ¾ teaspoon chili powder

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This fresh and vibrant salad has everything, and you can bring it anywhere—it’s multipurpose. It’s ideal for potlucks, picnics, and summer BBQs, and it serves as an easy side dish or nutrient-packed lunch! A simple dressing made of lime juice and spices gives this salad depth of flavor while still being light. If making the salad ahead of time, wait to add the avocado and spinach until just before serving.