Name: Mexikanischer Bohnensalat
Prep time: 15 min
Total time: 15 min
Yield: 2 Portionen
Ingredients: 150 g schwarze Bohnen, abgetropft; 100 g Kidneybohnen, abgetropft; 80 g Mais; 80 g Paprika; 100 g Tomate; 40 g rote Zwiebel; 70 g Avocado (½ Stück); 20 g Limette (1 Stück); 10 g Olivenöl (1 EL); Koriander, Kreuzkümmel, Salz

Recipes Salads

15minutes

306Calories

11gProtein

2servings

Salads vegan low calorie under 15 minutes no cooking Mexican

In Texas they call it cowboy caviar: a salad that fills you up because of the beans and corn, and that keeps two days in the fridge. No stove.

Ingredients

Forservings

150 gBlack beans, drained
100 gKidney beans, drained
80 gSweetcorn
80 gPeppers
100 gTomato
40 gRed onion
70 gAvocado (½ piece)
20 gLime (1 piece)
10 gOlive oil (1 tbsp)
Coriander, cumin, salt

How to make it

Dice the pepper, tomato, onion and avocado.
Mix with the beans and sweetcorn, then lime juice, oil, cumin and salt over the top.
Fold in the coriander and leave for ten minutes.

One tip

As a filling in a tortilla or on rice the salad becomes a meal.

Nutrition per serving

Calories	306
Protein	11 g
Fat	12 g
Carbs	39 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.