Two-Bean Fiesta Salad
- Number of Servings: 4
Ingredients
2 garlic cloves, minced3 tbsp fresh lime juice1 tbsp tablespoon of extra virgin olive oil1 tsp cumin, groundpinch of crushed red pepper flakes 1/2 tsp of kosher salt3 cups (15 oz. can) black beans, drained and rinsed3 1/2 cups (15.5 oz) S&W Garbanzo Beans 50% Less Sodium, canned 2 cups cherry tomatoes, sliced in half1/4 cup green onion, chopped1 medium avocado, peeled and diced--or 2 small avocados4 tbsp fresh cilantro, rinsed and choppedfreshly ground black pepper
In a medium bowl, place minced garlic, lime juice, olive oil, cumin, salt, and pinch of crushed red pepper flakes. Whisk ingredients to create emulsion. (If you are serving the entire salad at once, include the cilantro with the other ingredients. If not, reserve 3 Tbsp, un chopped for future use.)
Add remaining ingredients and mix salad gently. Crack some fresh black pepper over the salad to taste. Serve immediately at room temperature.
If you are making this salad for less than four people, use two smaller avocados and use one immediately for the salad, and reserve the other avocado to be prepared for the next serving. Likewise with the cilantro--reserve and serve it as a topping as needed.
Salad may be refrigerated for 3 days, but let come to room temperature before serving.
Serving Size: Makes 4 generous 1-cup servings
Add remaining ingredients and mix salad gently. Crack some fresh black pepper over the salad to taste. Serve immediately at room temperature.
If you are making this salad for less than four people, use two smaller avocados and use one immediately for the salad, and reserve the other avocado to be prepared for the next serving. Likewise with the cilantro--reserve and serve it as a topping as needed.
Salad may be refrigerated for 3 days, but let come to room temperature before serving.
Serving Size: Makes 4 generous 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 518.6
- Total Fat: 15.6 g
- Cholesterol: 0.1 mg
- Sodium: 1,044.9 mg
- Total Carbs: 79.9 g
- Dietary Fiber: 24.9 g
- Protein: 24.5 g
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