Summer Fiesta Bean Salad

This recipe is delicious and packed with fiber and healthy fats.  It’s good to find ways to fit power foods into your daily eating because they tend to keep you feeling satisfied longer after eating.  This dish is packed with power foods! I served it as a main dish the first time I made it, but you could easily use it as a side and serve it with grilled chicken or fish.

Servings:  4 (recipe will make 4 1/3 cups)

Size:  A little more than 1 cup

Points Plus: 7 pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

*Recipe from Skinnytaste.com

Ingredient List:

1 clove garlic, minced

3 Tbsp. fresh lime juice

1 Tbsp. extra virgin olive oil

1 tsp. cumin

Pinch of crushed red pepper flakes

½ tsp. salt

15 oz. can black beans, rinsed and drained

1 c. canned chickpeas, rinsed and drained

1 c. cherry tomatoes, halved

¼ c. red onion, finely diced

¼ c. cilantro, chopped

1 medium avocado, diced

Directions:

Combine the garlic, lime juice, oil, cumin, crushed red pepper and salt in a small Pyrex measuring cup; whisk until mixed well.  In a large bowl, add the black beans, chickpeas, tomato, onion and cilantro; mix well.  Pour the cumin-lime vinaigrette over the salad and mix together.  Add the avocado and gently fold in; serve immediately.

Tip:

If you plan to eat the entire recipe in one sitting, feel free to add the avocado.  If not, I would recommend you only add avocado to what you plan to serve.  Although the lime will help keep the avocado from browning, you will want to use fresh avocado every time so you are eating fresh looking and tasting ingredients.

XOXO - Megan