recipe - bean salad

This bean salad recipe is a staple for me during the summertime (and, honestly, throughout the rest of the year - but my body cravesss it in the summer!). It's simple to make and is one of those things that, after sitting in your fridge for a day, tastes even better as the flavors combine. It's cooling, lightly spicy and filled with vitamins and protein. I love love love foods that are versatile and allow me to be creative. Play around with the ingredients in this salad & in how you serve it - my favorite is served over greens (pictured with spinach and romaine), with quinoa, or with tortillas/tortilla chips.

Summer Bean Salad

Prep time: 20 minutes
Feeds: 4
    You'll need...
    • two cans of black beans
    • one small sweet onion
    • three cloves of garlic
    • one bell pepper
    • one cucumber
    • one roma tomato (cherry tomatoes work very well!)
    • one avocado
    • one lemon or lime
    • fresh cilantro
    • extra virgin olive oil
    • cayenne pepper
    • salt
    • pepper
    1. Chop all vegetables to prepare them, place in  a large mixing bowl.
    2. Rinse black beans.
    3. Add beans to bowl, and squeeze the juice from one lime or lemon onto all ingredients. Add 1 tablespoon EVOO.
    4. Conservatively sprinkle cayenne pepper on ingredients, add salt and pepper to taste.
    5. Mix all ingredients in bowl.
    6. Refrigerate for 30 minutes or until chilled. Top with freshly chopped cilantro, and serve either over a bed of greens, with tortilla chips, or with quinoa.

        1 comment

        • Making this ASAP – might add some summer sweet corn too!

          Lindsay M Foregger

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