This Mexican bean Salad is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Cinnamon Raisin Oatmeal
Lunch: Meatloaf Sandwiches
Snack: Ants on a Log
Dinner: Taco Tuesday, Mexican Bean Salad
A delicious take on a Mexican bean salad. The avocado adds a wonderful creaminess while the cumin and lime juice give the dish a wonderful depth of flavor. This salad is a perfect side for any Southwest meal, or as a light and satisfying lunch.
Local Ingredient: Onion (purchased from a local farmer’s market)
2 Cloves Garlic, minced
Juice from One Lime
1 tablespoon Organic Extra Virgin Olive Oil
1 teaspoon Cumin
¼ teaspoon Sea Salt
¼ teaspoon Fresh Cracked Black Pepper
1 pinch red pepper flakes
15 oz can Organic Black Beans, rinsed and drained
15 oz can Organic Chickpeas, rinsed and drained
1 cup Cherry Tomatoes, halved
1/4 cup minced Organic Onion, finely diced
1/4 cup Fresh Cilantro, chopped
1 medium Avocado, cubed
- In a medium bowl, whisk together the garlic, lime juice, olive oil, cumin, sea salt, pepper, and red pepper flake until well combined
- Add the remaining ingredients, except the avocado, and stir to combine.
- Just before serving fold in the avocado.
- Garnish with Cilantro and enjoy.
Need to add red pepper flakes on your ingredient list since its in step 1, and I am not sure cilantro is suppose to be added in step 1 and step 4. We have been enjoying the food challenge so far! Thanks.
Thanks for catching that Pam! I guess we type too fast sometimes 🙂 Glad you are enjoying the challenge.