Southwestern Beef & Bean Salad

A vibrant and zesty no-cook salad featuring tender pre-cooked roast beef, great northern beans, quinoa, and colorful bell peppers with a tangy cumin dressing.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat

Tags

• quick
• healthy
• comfort food
• tangy
• fresh

Ingredients

• 1 pound sliced roast beef (pre-cooked, thinly sliced)
• 1.5 cup quinoa (cooked)
• 15 ounce great northern beans (rinsed thoroughly)
• 5 ounce romaine lettuce (chopped)
• 1 orange bell pepper (large, diced)
• 0.25 cup olive oil
• 0.25 cup apple cider vinegar
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the thinly sliced pre-cooked roast beef, cooked quinoa, rinsed great northern beans, chopped romaine lettuce, and diced orange bell pepper.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, ground cumin, garlic powder, and black pepper to create a zesty dressing.
3. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
4. Divide into four servings for easy, no-cook lunches or dinners.

Notes

Look for very low-sodium, plain roast beef slices to ensure the sodium content remains within your target. If purchasing pre-cooked quinoa, check ingredient labels for added sodium.

Nutrition (per serving)

• Calories: 461
• Protein: 32.1 g
• Carbohydrates: 39.8 g
• Fat: 20.7 g
• Fiber: 8.2 g
• Sodium: 1420 mg
• Saturated Fat: 4 g
• Sugar: 5.1 g
• Cholesterol: 71 mg