Two-Bean Fiesta Salad

2 garlic cloves, minced
3 tbsp fresh lime juice
1 tbsp tablespoon of extra virgin olive oil
1 tsp cumin, ground
pinch of crushed red pepper flakes
1/2 tsp of kosher salt
3 cups (15 oz. can) black beans, drained and rinsed
3 1/2 cups (15.5 oz) S&W Garbanzo Beans 50% Less Sodium, canned
2 cups cherry tomatoes, sliced in half
1/4 cup green onion, chopped
1 medium avocado, peeled and diced--or 2 small avocados

4 tbsp fresh cilantro, rinsed and chopped
freshly ground black pepper

Nutritional information does not include red pepper flakes or 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