Fiesta Bean Salad
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 1 tsp cumin
- 1 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
- 1 medium avocado diced
- pinch crushed red pepper flakes
- 1 cup canned chickpeas rinsed and drained
- 3 tbsp fresh lime juice
- 1 tbsp extra virgin olive
- 15 oz can black beans rinsed and drained
- 1/4 cup minced red onion finely diced
- Carbohydrate 45.2548410911781 g
- Cholesterol 0 mg
- Fat 8.68134650944422 g
- Fiber 15.6211987659916 g
- Protein 13.7597293624903 g
- Saturated Fat 1.29599319332571 g
- Serving Size 1 1 serving (261g)
- Sodium 174.89908003299 mg
- Sugar 29.6336423251865 g
- Trans Fat 0.770032313841548 g
- Calories 300 calories
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.
