Photo: Anna Pelzer
Southwestern Salad with Cumin Vinaigrette
12 ingredients
15 min + 5 min
4
openrecipes
This southwestern-inspired vegan salad includes hearts of palm, roasted corn and two types of beans, and is spiced up with an easy homemade cumin vinaigrette.
Estimated Nutrition (whole recipe, rough)
615
Calories
19g
Protein
19g
Fat
100g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Jicama | 1 cup (120g) | 46 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Salad | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE SALAD:
- 1 cup Frozen Corn
- 1-½ cup Baby Spinach
- 1 can Romaine Lettuce
- 1 can Hearts Of Palm, 14 Oz Can
- 1 can Kidney Beans, 14 Oz Can
- 1 cup Garbanzo Beans, 14 Oz Can
- ½ whole Cherry Tomatoes
- ¼ cups Jicama
- 5 Tablespoons Tortilla Chips, Crumbled
- 4 Tablespoons FOR THE VINAIGRETTE:
- 1 teaspoon Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes