I love hearty salads like Mango Black Bean Salad, Creamy Mexican Kale Salad or Chickpea Avocado Salad. A mix of fresh and juicy vegetables with lots of flavour from herbs and spices. Then add some beans for a protein boost and avocado for healthy fats punch, and you got a winner.
This Mexican Bean Salad is a winner!
I like to add cucumber for a crunch to any bean salad. I was out of cilantro that day and used green onions instead. Not the same but still good. Sometimes I also add shredded iceberg lettuce for extra volume and nutrition. Really any kind of beans would work. I used black and navy beans. Red kidney, cannelini or garbanzo beans would taste great in this salad as well.
I didn’t use any oil for the dressing because the salad is juicy enough on its own. Instead, I squeezed a juice of 1 lime. Lemon is fine too and that’s what I used this time.
And some news. BIG news.:) I recently stopped using canned beans. Just like that. I got tired paying $3 per can of organic BPA free beans. One day I bought 7 lbs of dried organic beans and learnt how to cook dried beans. Then I packed them in can size sandwich resealable bags and froze.
Mexican Bean Salad Recipe
- 2 medium avocado, chopped
- 2 tomatoes, chopped
- 1 large red bell pepper, chopped
- 1/2 long English cucumber, chopped
- 15 oz can black beans, rinsed and drained
- 15 oz can red kidney or navy beans, rinsed and drained
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup cilantro, finely chopped
- 1 lime, juice of
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- In a large bowl, add all ingredients and gently mix to combine. Serve cold.
Storage Instructions: Refrigerate covered for up to 24 hours.
Servings Per Recipe: 6
Amount Per Serving = 1.5 cup:
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 404.5 mg
Total Carbs: 26.4 g
Dietary Fiber: 7.8 g
Protein: 8.5 g
WW Points+: 5