Fiesta Bean Salad
posted April 8, 2013 by Gina
Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.
Something magical happens when you combine cumin, cilantro and lime juice. I can seriously add this to just about anything and be a happy camper.
I confess that I didn’t always like beans in my salads, I think it’s a texture thing because I love beans simmered in soups or with rice, but…
…add some avocados, cilantro, red onion, lime juice, and cumin…. this is yumm-y!! What’s more it’s antioxidant rich, full of heart healthy fats, clean, and high in fiber which keeps you full and satisfied.
This serves four as a main dish, if you prefer to have this as a side dish, then it would easily serve 8.
Fiesta Bean Salad
Servings: 4 • Size: little over 1 cup • Points +: 7 pts • Smart Points: 8
Calories: 335 • Fat: 11.5 g • Carb: 47 g • Fiber: 15.5 g • Protein: 14 g • Sugar: 0.4 g
Sodium: 481.6 mg • Cholest: 0 mg
- 2 cloves garlic, minced
- 3 tbsp fresh lime juice
- 1 tbsp extra virgin olive
- 1 tsp cumin
- pinch crushed red pepper flakes
- 1/2 teaspoon salt
- 15 oz can black beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup minced red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 medium avocado, diced
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.
Makes 4 1/3 cups.