|2 cans (19 oz/540 ml each)||black beans, drained and rinsed well|
|1 cup / 250 ml||finely chopped red pepper (about 1 medium)|
|1/2 cup / 125 ml||finely chopped cilantro|
|1/4 cup / 50 ml||chopped green onion (about 1 onion)|
|1 tbsp / 15 ml||cumin seeds|
|1/3 cup / 75 ml||freshly squeezed lime juice|
|2 tbsp / 25 ml||olive oil|
|2||cloves garlic, crushed|
|1/2 tsp / 2 ml||red pepper flakes|
|1/2 tsp / 2 ml||coarse sea salt|
|Freshly ground black pepper, to taste|
In a large mixing bowl combine black beans, red pepper, cilantro, green onions and avocados; gently toss to combine. Set aside.
Heat a skillet over medium-high heat; add cumin seeds and toast until fragrant, about 2 minutes. Remove from heat and cool.
In a small mixing bowl, whisk together toasted cumin seeds, lime juice, olive oil, garlic, red pepper flakes, salt and pepper.
Pour dressing over black bean mixture; toss to coat.
Per 3/4 cup (175 ml) serving: 207 calories, 9 g protein, 10 g total fat (1.5 g saturated fat), 25 g carb, 9 g fibre, 0 mg chol, 80 mg sodium
Source: Leslie Beck's Healthy Kitchen