People are always asking me how I get my protein and I’m like, well, I eat things with protein. Pretty simple really but I think people are still a bit baffled by that. It’s true though. Of course you can easily add chicken to a salad and get your protein easily enough but why not mix up your protein choices.
I got the idea from this salad after being in Denver a couple months ago for my cousins graduation and we were all trying to decide what to eat quickly before said graduation and everyone settled on chic-fil-a. Which was fine with me because I will never say no to waffle fries. I also got this salad (apparently they were really perplexed when they ordered it without chicken which was endlessly funny to me) and I loved it. I mean I know what they say about fast food salads but sometimes you just gotta roll with it.
That doesn’t mean you can’t take a salad like that and make it your own though which is exactly what I did. The pumpkin seeds were my favorite part and I couldn’t wait to make my own. Nevermind the fact that it took me two months to do it. I made a really big batch, far more than you need for the salad itself, so if you want to half the recipe for those you can. They make a really great snack though so it’s worth making extra.
The dressing was the other thing I was curious about because theirs is like a creamy ranch I believe. I could have done that but I wanted to figure out a good vegan dressing to go with this. I decided on hummus because it gives you that perfect creamy consistency and it’s easy to flavor however you want. So in this case I went with your typical southwest flavors with salsa and lime juice.
I made up a batch of these tortilla strips to add on top for a little extra flair and texture. You could definitely just use store bought tortilla chips and crush them on top or you could leave them out all together.
It’s a great salad full of flavor and perfect for lunch during the week. It’s packed with protein from the beans, pumpkin seeds, and hummus in the dressing.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Chili Lime Black Bean Salad (Vegan + Gluten Free)
- 15 oz can black beans drained
- 1 cup corn
- 1 small jalapeno
- 1 small tomato
- ½ tbsp olive oil
- 1 lime
- 1 tsp chili powder
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- ½ tbsp chili powder
- ½ cup hummus
- 4 tbsp salsa
- tortilla strips optional
Preheat oven to 400 degrees. In a medium bowl add in the pumpkin seeds tbsp olive oil and ½ tbsp. chili powder, juice of half a lime. Mix well and spread out on a baking sheet. Place in the oven for about 10-15 minutes until toasty.
While your pumpkin seeds are baking add the beans, corn, jalapeno, and tomato into the bowl from the pumpkin seeds and mix together. Add in ½ tbsp olive oil, 1 tsp chili powder, and a little lime juice.
For the dressing in a small bowl, mix the hummus and salsa together. Add the juice of half a lime to thin. Mix well and add water to thin if you need to.
Chop up your lettuce, and add the beans, pumpkin seeds, tortilla strips, and dressing.