Mild Southwest Vegetable Bean Salad

Mild Southwest Vegetable Bean Salad

The slightly sweet, mildly spicy and bright lime flavors added to the pre-packaged store bought vegetables and beans mixture, make this a dream dish for someone with little time to prepare healthy meals from scratch. I usually defrost by leaving frozen food in the refrigerator overnight, but, you can also microwave on high for 2 minutes and it will still be cool to touch. The edamame was not included in the mix but, I like it for looks and flavor. Reserve extra lime juice if not serving immediately. Add it just before serving. Finely chopped cilantro is also great in this, when you have the time.

Mild Southwest Vegetable Bean Salad
Prep time
Total time
So delicious and quick to your table!
Recipe type: Salad
Cuisine: Californian
Serves:: about 3 cups serves: 6
  • 1 14oz pkg frozen Birds Eye C&W; “the Ultimate Southwest Blend”, defrosted
  • 1 C Frozen shelled edamame, defrosted
  • 2 T Fresh cilantro, finely chopped (optional)
  • 1 fresh Lime, zested and juiced
  • ½ t Blue agave nectar
  • ¼ t Chili powder, plus more to taste if desired
  • 1 Avocado, to garnish, as desired (optional)
  1. In a large bowl, combine all ingredients and gently toss until well mixed.
  2. Can be served at room temperature, chilled, or warmed.
  3. Can be made in advance, tightly covered, and served as needed.
  4. Will last for about 1 week refrigerated.


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