This bean salad is as fresh and whole as Mexican food can be. Plus, it couldn't be any easier to make. Big batches are a great idea because it just gets tastier and tastier as the flavors sit and mingle together.
1½ cups (15 ounces) black beans (1 can, drained and rinsed)
1 medium carrot, shredded
½ red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons minced fresh cilantro
½ lime, juiced
½ tablespoon garlic granules
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 avocado, diced
1. In a large bowl, combine the beans, carrot, onion, tomato, cilantro, lime juice, and spices (garlic, cumin, cayenne pepper). Mix well.
2. Stir in the avocado just before serving. If making enough for leftovers, add avocado only to the portion that will be enjoyed in the moment.
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.
Serves: 2 (2-cup servings)