Fresca Bean Salad

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  • Makes 4 cups

Chow down. Or lighten up. 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.

Recipe from Mexican Plantz eCookbook.

Ingredients

  • 1 can (15 ounces) black beans, drained and rinsed (1½ cups)
  • 1 medium carrot, shredded (about 1 cup)
  • ½ small red onion, minced (about ¼ cup)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro, diced
  • 1 avocado, diced
  • ½ lime, juiced
  • 1½ tablespoon garlic granules or powder
  • 1 teaspoon ground cumin
  • 2 generous pinches of cayenne pepper, or to taste

Instructions

  1. In a large bowl, mix the beans, carrots, onion, tomato cilantro, lime juice and spices. Stir in the avocado just before serving and enjoy.

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about the author

Katie Mae

Katie Mae is a Culinary Coach, Nutritionist, and the Founder of Plantz St. Culinary Gym. With hands-on classes, online programs, and fabulous recipes, she helps make the plant-based diet convenient and extra flavorful. Since 2011, Mae’s been teaching weekly at TrueNorth Health Center, and working with Dr. McDougall’s Health & Medical Center. Mae holds a Master of Science in Nutrition from Bastyr University and has completed the Rouxbe Plant-based Culinary Certification. You can find her recipes and courses at PlantzSt.com.

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