low-carb and delicious

Skinny Fiesta Bean Salad

 Prep time: 10 minutes   Fridge time: 1-2 hours

Yield: 10-12 servings     Serving size: ½ cup

Ingredients

15 oz. can garbanzo beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can yellow sweet corn (optional), drained
½ cucumber, peeled and chopped
1 small pint red cherry tomatoes, sliced into halves
¼ cup green onions, finely sliced (white & green parts)
1 medium avocado, diced
¼ cup finely chopped fresh cilantro

Dressing:

⅓ cup extra virgin olive oil
4 Tbsp lime juice
1 tsp. ground cumin
2-3 cloves minced garlic
pinch crushed red pepper flakes
½ tsp salt

Instructions

1. For dressing, add all ingredients into a medium size bowl and whisk until all ingredients are well mixed.
2. For salad, add all but avocado into a large bowl. Add dressing and toss salad mixture gently to mix ingredients with dressing together.
3. Refrigerate for 1-2 hours.
4. Just before serving, add the diced avocado and toss again.

This colorful and tasty salad is perfect as a side salad for a picnic or bbq and is packed with fresh flavors.  It is also great for lunch or as a side dish to compliment fish tacos.

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