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
- In a large bowl, combine the beans, carrots, onion, tomato, cilantro, lime juice, and spices. Mix well.
- 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.
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