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Texan Black Bean Salad

Texan Black Bean Salad

with Pepper Jack Frico, Pickled Red Onion & Cilantro-Lime Ranch Dressing

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Everything’s bigger in Texas and this salad is no exception. Our chefs pulled out all the colors and deliciousness for this hearty dinner! Red shines through with tomato and pickled red onion, you’ll get some yellow with crumbled pepper Jack frico on top. Green comes in with fresh, crisp romaine lettuce, and a dressing that includes cilantro and lime zest. Tex Mex-spiced black beans add a pop of protein and flavor. Pull up ‘yer boot straps... and a chair!

Tags:Calorie SmartCarb SmartVeggieSpicy
Allergens:MilkEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Roma Tomato

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Baby Romaine Lettuce

13.4 ounce

Black Beans

1 teaspoon

Cumin

½ cup

Pepper Jack Cheese

(ContainsMilk)

1 unit

Tex-Mex Paste

4 tablespoon

Sour Cream

(ContainsMilk)

1.5 ounce

Buttermilk Ranch Dressing

(ContainsMilk, Eggs)

Not included in your delivery

¼ teaspoon

Sugar

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories570 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber12 g
Protein20 g
Cholesterol55 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Baking Sheet
Strainer
Paper Towel
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice half the onion (all for 4 servings). Zest and quarter lime. Finely chop cilantro. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips until you have 4 cups (8 cups for 4); halve strips crosswise. Dice tomato into ½-inch pieces.

2

• In a small, microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 30 seconds. Set aside, tossing occasionally.

3

• Lightly oil a baking sheet. Sprinkle pepper jack into two 4-inch-wide circles (four circles for 4 servings) directly on sheet. • Bake on top rack until golden brown, 5-7 minutes. Let frico cool until crispy, then transfer to a paper-towel-lined plate. TIP: Keep a close eye on frico to avoid burning.

4

• Meanwhile, drain and rinse beans; gently pat dry with paper towels. • In a medium bowl, combine beans, half the Tex-Mex paste (all for 4 servings), half the cilantro, half the lime zest, half the cumin (all for 4), and a big squeeze of lime juice. Season with salt.

5

• In a second small bowl, combine ranch dressing, sour cream, remaining cilantro, remaining lime zest, and 1½ tsp pickling liquid (3 tsp for 4 servings). (TIP: If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency.) Season with salt and pepper.

6

• In a large bowl, toss lettuce and tomato with as much dressing as you like. Add half the bean mixture and half the pickled onion (draining first); toss to combine. • Divide salad between plates; top with remaining bean mixture and pickled onion. Crumble frico over top. Serve with any remaining lime wedges on the side.