Summer is in full swing, so that means we're still happily swimming in salads over here. This one is hearty with a nice protein boost from all the beans. Garbanzos (although I opened a can of the wrong ones so we had white kidney beans instead) 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 was a great accompaniment with the grilled fish tacos we made last week.
This is definitely a great choice for packed lunches and BBQ's/picnics as well.
Fiesta Bean Salad
15 oz. can garbanzo beans
15 oz. can black beans
1 cup cherry tomatoes, halved
1/2 small red onion
1/2 cup chopped red bell pepper
1/2 cup corn (we used Trader Joe's roasted corn)
1/3 cup cilantro
1 avocado
1 Tbsp. olive oil
Juice from 1 lime
2 cloves garlic, minced
3/4 tsp. cumin
1/4 tsp. salt
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.
Mix in the remaining ingredients (except avocado).
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.)
That salad looks great and I am chuckling as I made something similar last weekend for a picnic and opened garbanzo beans instead of cannellini beans so I roasted those off and opened the second can so I could use cannellinis in my recipe...maybe I should just have switched out as you did. :-) Such a colorful and pretty salad either way.
Posted by: Kayte | July 23, 2015 at 08:45 AM
It was a great salad. I was happy to read that I am not the only one challenged when it comes to opening the correct can. LOL
Posted by: JDeQ | August 15, 2015 at 01:09 PM