Ingredients
| Quantity | Ingredients |
|---|---|
| SALAD | |
| 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 |
| DRESSING | |
| 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 |
Directions
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