Quick & Easy Fresca Bean Salad

Fresca Bean Salad

By Chef Katie Mae
 
Makes 4 cups | Ready in 10 minutes | Stores 5 days in fridge (without avocado)
 

INGREDIENTS

• 1½ cups cooked black beans (15-oz can, drained and rinsed)
• 1 medium carrot, shredded
• ½ red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh cilantro, minced
• ½ lime, juiced
• 1 tablespoon garlic granules or powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper, or to taste
• 1 avocado, diced

DIRECTIONS

1. In a large bowl, combine the beans, carrots, onion, tomato, cilantro, lime juice, and spices. Mix well.
2. Stir in the avocado just before serving and enjoy.

CHEF'S NOTES

To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.