2 or 4 Serving
Dinner
Corn & White Bean Salads
with Avocado
Nothing says "summer" quite like crisp, sweet corn, straight off the cob. Crispy cucumber and romaine, creamy avocado and butter beans are the perfect canvas to showcase this sodium-smart, high-protein, high-fiber, summery salad under 600 calories.
INGREDIENTS
- 6 tbsp mojo verde sauce
- 2 ears of corn, husked and kernels cut off the cob
- 1 cucumber, diced
- 2 mini sweet peppers, trimmed, deseeded and thinly sliced
- 1 romaine lettuce heart, roughly chopped
- 13.4 oz butter beans, drained and rinsed
- 1 avocado, halved, peeled and thinly sliced
- 1/4 cup pumpkin seeds, roughly chopped
- 1/2 tsp red chile flakes
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
INSTRUCTIONS
1
Make the salad
Combine mojo verde, corn, cucumber, peppers, romaine, butter beans, ½ tsp salt, and a pinch of pepper in large bowl and toss to coat. (4-serving meal: use 1 tsp salt)
2
Serve
Divide corn and white bean salad between serving bowls. Top with avocado and sprinkle with pumpkin seeds and as much red chile flakes as you'd like. Dig in!
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