Categories: 7 Day Eat Clean ChallengeRecipesSalads

Mexican Bean Salad

This Mexican bean Salad is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.

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)

Mexican Bean Salad

Ingredients

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

Instructions

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.

3.1

http://www.mycleankitchen.com/mexican-bean-salad/

2014 (c) My Clean Kitchen

Sara

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View Comments

Pam says:

February 5, 2014 at 5:28 pm

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.
- Jessica says:
  
  February 5, 2014 at 10:12 pm
  
  Thanks for catching that Pam! I guess we type too fast sometimes :) Glad you are enjoying the challenge.