Fiesta Bean Salad

Summer's not over yet, so that means I'm still happily swimming in salads over here. I can't stop! This one is hearty with a nice protein boost from all the beans. Garbanzos and black beans are my two favorites, so I love them joining forces in the same dish. I've always been a huge fan of the cumin-lime-garlic combination and it's the perfect way to make this salad shine. Can't go wrong with southwestern flavors! This is definitely a great choice for packed lunches and BBQ's/picnics as well 😊

Vegan, gluten-free
Adapted from Skinnytaste

Ingredients
15 oz. can garbanzo beans
15 oz. can black beans
3 roma tomatoes
1/2 small red onion (less to taste)
1/3 cup cilantro
1 avocado
Optional: bell pepper, jalapeno, corn, etc.

{For the dressing}
1 Tbsp. olive oil
Juice from 1 lime
1-2 cloves garlic, minced
3/4 tsp. cumin
1/4 tsp. salt

Directions
Make the dressing: in a small bowl, add all ingredients and whisk to combine. Set aside.
Rinse and drain beans. Add to a medium bowl.
Dice tomatoes, roughly chop cilantro, and finely dice red onion. Add to the beans.
Pour dressing over bean mixture and stir.
Peel and dice avocado. Add it to the salad and lightly toss to combine.
Can serve immediately or chill for at least an hour. (If not serving immediately, you can add the avocado right before serving to prevent it from browning if you wish.)

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Dig these flavors? Try 'em here too:

Mexican Quinoa Salad


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