Mexican Bean and Avocado Salad Recipe with Black Beans and Chickpeas



This quick and easily salad recipe is loaded with healthy fats and fiber. It goes great with classic Mexican dishes, and is filling enough for a quick and nutritious lunch.

Dressing Ingredients
¼ cup fresh chopped cilantro
1 white onion, chopped into small pieces
¼ cup Maison Orphée red wine vinegar
1 tbsp lemon juice
2 tbsp lime juice
1 tbsp cumin
2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 tbsp garlic powder
2 tbsp NOW Foods erythritol

Read more about erythritol and other natural sweeteners

Salad Ingredients
2 avocados, cut into small pieces
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
2 cans organic corn niblets, rinsed and drained

Directions
Mix dressing and add to salad ingredients. Stir well and enjoy!

 

Image: Aero Racer E


By Marc Borenstein| March 01, 2014
Categories:  Recipes

About the Author

Marc Borenstein

Marc Borenstein

Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less. 

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