Ingredients
1½ cups (15 oz) black beans (1 can, drained and rinsed)
1 medium carrot, shredded
½ red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh cilantro, minced
½ lime, juiced
1 tablespoon garlic granules or powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 avocado, diced
1 medium carrot, shredded
½ red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh cilantro, minced
½ lime, juiced
1 tablespoon garlic granules or powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 avocado, diced
Directions
In a large bowl, combine the beans, carrots, onion, tomato, cilantro, lime juice, and spices. Mix well. Then stir in the avocado.
Makes 4 cups
Ready in 15 minutes
Makes 4 cups
Ready in 15 minutes
Chef’s Notes
To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.