Southwestern Sprouted Bean Salad

This zesty, protein-packed salad features nutty sprouts, crisp veggies, and a bright lime-cumin dressing. Make it a main dish by adding grilled chicken, black beans, seared tofu, or crumbled queso fresco.

Serves 4 (serving size: about 1 ½ cups)

Ingredients

For the Salad:

• 3 cups protein mix sprouts
• 1 ½ cups halved cherry tomatoes
• ¾ cup diced red bell pepper
• ¾ cup corn kernels (fresh or thawed from frozen)
• ⅓ cup halved and thinly sliced yellow onion
• ⅓ cup fresh cilantro, chopped
• 1 small jalapeño, finely diced (optional)
• 1 avocado, diced

For the Dressing:

• 4 ½ tbsp olive oil
• 3 tbsp lime juice (about 1 ½ limes)
• 1 tsp salt
• 1 ½ tsp ground cumin
• ¾ tsp ground coriander
• ¾ tsp freshly ground black pepper
• ¾ tsp smoked paprika
• ¾ tsp maple syrup

Directions

1. Add sprouts, tomatoes, bell pepper, corn, onion, cilantro, and jalapeño (if using) to a large bowl, tossing gently to combine.
2. Add dressing ingredients to a small bowl; whisk well until combined.
3. Pour dressing over the salad; toss to coat evenly. Let salad sit for 10 minutes to allow flavors to meld. 
4. Gently fold in avocado; serve immediately.