Black Bean Salad

This is one of my favorite meals to serve my own family and to take and share with new families. It is delicious (if I do say so myself) and very nutritious. I like that it is good warm or cold so folks can eat it when I drop it off or save it for later. 
 
Several years ago, I used NutritionData.com to analyze this recipe (using chicken), and 1/4 of the recipe will provide about: 14 g protein, 48% (RDA) of vit C, 23% vit E, 191% vit K (as K1), 22% thiamin, 12% each riboflavin and niacin, 21% vit B6, 45% folate, and 9% calcium.

Black Bean Salad
1.5 lb chicken, steak, or salmon
chili powder
oil for cooking

2 c. cooked black beans
2 tomatoes, chopped
1/2 large onion, chopped
2 carrots, sliced (I like to use a mandolin slicer and make them very thin.)
1/2c. fresh cilantro leaves
juice from 2 large limes
1 t. salt
3/8c. olive oil

8c. baby greens

Sprinkle meat liberally with chili powder, and pan fry in oil (or grill/broil) to desired doneness.  Cut into bite sized pieces. Mix veggies, cilantro, salt, lime juice, and olive oil. Arrange lettuce, then black bean mixture, then meat on top. Serve and enjoy.