As I transition into spring and add many more green salads to my day, I like to have bean salads to add for nutrition and variety. Here is my latest!
1 can garbanzo beans preferably no salt well rinsed
1/4 cup finely diced red onion
1 tsp garlic powder
1/2 cup of cilantro leaves chopped (do not like cilantro just sub in parsley!)
1 lime zest half and juice of whole lime.
1/2 bell pepper diced. (I used a yellow pepper in the photo)
1/2 avocado diced
1tsp olive oil
Add all ingredients in a bowl except avocado. Toss well to blend. Add black pepper and a little salt to taste. Add avocado and toss gently. Best if allowed to refrigerate for several hours to let the flavors blend!
As we transition to spring, I look forward to eating more green salads.
I have been making several different bean salads as toppers. This is one
of my new favorites. I really like the mix of corn and beans with greens!
1 1/2 cups of corn (frozen works well, always organic!)
1 1/2 cups of your favorite beans cooked or canned rinsed well (I used Eden brand small red beans today.)
1/3 cups small diced red onion
1 cup diced cucumber
1 1/2 cups diced tomatoes ( I used cherries today)
2 Tablespoons chopped cilantro or parsley
Juice and zest of one lime
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 teaspoons of olive oil ( I am trying to keep my fats to a minimum and this seemed like plenty for this salad)
Toss all of the above except the oil, into a container and stir. Drizzle olive oil and stir some more. Allow to rest in refrigerator for several hours or over night for the flavors to develop. Serve over salad, greens or even rice! Enjoy!!