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.
By Katie Mae ,
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
- In a large bowl, mix the beans, carrots, onion, tomato cilantro, lime juice and spices. Stir in the avocado just before serving and enjoy.
Nutritional Information:
Per serving (1 cup), 247 calories, 35 g carbohydrates, 11 g protein, 8.2 g total fat, 1.3 g saturated fat, 19 mg sodium, 14 g fiber, 2 g sugar
Note: Nutritional information is provided as an estimate only.
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