Black Bean and Avocado Salad with Toasted Cumin Dressing

Leslie's Featured Recipes, Salads.
Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.

Black Bean and Avocado Salad with Toasted Cumin Dressing


Quantity Ingredients
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)
2 avocados, diced
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.

Serves 8.

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