Mexican Salad with Jalapeño Lime Dressing


After my pediatrician told me that beans were a superfood for babies, I’ve been buying a ton of black beans and pureeing them for my little one. For whatever reason beans aren’t in my normal repertoire so it’s been fun to have a new staple ingredient in the kitchen. When it comes to black beans, I almost always go to a Mexican-inspired salad. I also added grilled chicken which made a perfect light dinner.

    • For the dressing:

      • 1 1/2 jalapenos (keep at least half of the ribs and seeds for heat)
      • 2 tablespoons veganaise
      • 1/8 cup champagne vinegar
      • ¼ cup olive oil
      • Juice and zest from 2 lemons
      • 1 cup loose, fresh, parsley leaves
      • 1 large clove garlic

For the salad:

    • Several large handfuls of lettuce, washed  (I used oak leaf, but chopped romaine, red leaf, or kale would also work well)
    • 8 small/medium tomatoes, cubed or quartered
    • ½ large avocado, sliced (or more)
    • 1/3 cup black beans
    • Large handful toasted pepitas
    • 1 yellow bell pepper, diced
    • 1-2 grilled chicken breasts, sliced

1.  Prepare the dressing by adding all ingredients to a food processor, or blender, and blending.

2.  Add your greens and all veggies to a large serving bowl.  Top with grilled, sliced chicken and pour generous dressing on top.  Toss and serve.

Yields: 2 servings

Per serving: 50-55 g carbohydrates

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WRITTEN BY Casey Tunguz, POSTED 03/28/16, UPDATED 09/14/23

Casey works at Google, managing the Ad Grants program which supports thousands of nonprofits in 50 countries. She is the mom of two boys and an avid yogi, chef, food blogger and francophile. She learned about T1D through friends, and immediately wanted to get involved. Her commitment to healthy living was catalyzed by her diagnosis of gestational diabetes, and managing her sugars and learning more about diabetes has become an every day theme and passion in her life. You can find more of her delicious recipes at