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Plant-Based

Portobello & Adzuki Bean Salad

This easy veggie salad features adzuki beans, which are incredibly high in fiber and protein.

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None
Kelly Brisson
Servings
4
Prep Time
20 min
Duration
20 min

Ingredients

  • 1/2 tsp lime zest, plus 1/3 cup fresh lime juice
  • 1 tbsp red wine vinegar
  • 3 tbsp finely chopped fresh cilantro leaves
  • 2 tbsp chopped shallot
  • 2 tbsp diced jalapeño chile pepper
  • 1/4 tsp ground black pepper
  • 1/8 tsp sea salt
  • 5 tsp extra-virgin olive oil
  • 9 oz baby kale, finely chopped (4 cups)
  • 1 15-oz BPA-free can adzuki beans, drained and rinsed
  • 4 portobello mushroom caps, chopped
  • 1 mango, peeled and chopped (NOTE: Use 1 cup for this recipe and save remaining.)
  • 1 cup diced red bell pepper
  • 3/4 cup grape tomatoes, halved
  • 1/4 cup roasted unsalted sunflower seeds
  • 1 avocado, peeled, seeded and chopped

Preparation

  1. Prepare dressing: In a medium bowl, whisk lime zest, juice and vinegar. Add cilantro, shallot, jalapeño, black pepper and salt. Whisk in oil; set aside.
  2. In a large bowl, combine kale, beans, mushrooms, 1 cup mango, bell pepper, tomatoes and sunflower seeds.
  3. Pour dressing over salad and toss. Top with avocado.

Nutrition Information

  • Serving Size 3 1/2 cups
  • Calories 372
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 14 g
  • Protein Content 14 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 138 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4.5 g