The flavor is mainly because of the peppery cilantro vinaigrette. This salad is very Mexican.
If you happen to have any cooked chicken available, then it's a great source of protein instead of the beans.
Throw in a quarter of an avocado at the end if you have one, and you boost your healthy fats.
– 2 cups Veggie Crunch Salad – ½ cup rinsed canned low-sodium black bean – ½ cup diced red bell pepper
– 2 tablespoons fresh cilantro leave – 2 tablespoons roasted, salted pumpkin seed – 2 tablespoons Cilantro-Lime Vinaigrette
Prepare a big mason jar or an airtight storage container and pack the salad, beans, bell pepper, cilantro, and pumpkin seeds inside of it.
Using a different container, pack the vinaigrette separately. Place the vinaigrette on top of the salad and toss it just before you eat it.