Skinny Fiesta Bean Salad
Prep time: 10 minutes Fridge time: 1-2 hours
Yield: 10-12 servings Serving size: ½ cup
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
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
- For dressing, add all ingredients into a medium size bowl and whisk until all ingredients are well mixed.
- For salad, add all but avocado into a large bowl. Add dressing and toss salad mixture gently to mix ingredients with dressing together.
- Refrigerate for 1-2 hours.
- 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.