Picadillo Salad

Picadillo Salad


Picadillo Salad

6 Servings

  • 2 cups cooked beans of choice or 1 can beans of choice (Since I don’t use canned beans, I used a mix of black and mung beans)
  • 1 large red onion, diced
  • 1 large red pepper, diced
  • 2 tomatoes, diced
  • 1 red apple, cored and diced
  • ¼ cup chopped green olives
  • 3 cups cooked brown rice
  • 1 head Romaine lettuce, shredded or chopped

Mix together and set aside.

Creamy Dressing

  • 1 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • Juice of 1 large lime
  • 1 large avocado, pitted, peeled and diced
  • ¼ to 1/3 cup full fat coconut milk
  • Salt and pepper to taste

Whirl in food processor till it resembles sour cream

Serve the salad with a dollop of the dressing over the top or on the side.



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