Description
A vibrant and nutritious dish that beautifully combines hearty beans, fresh vegetables, and zesty dressing.
Ingredients
Scale:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup cooked quinoa (optional)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh herbs (cilantro or parsley), chopped
- 3 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 clove garlic, minced (optional)
Instructions
- In a large mixing bowl, combine the black beans, kidney beans, and quinoa (if using). Stir gently to mix together without mashing the beans.
- Add in the cherry tomatoes, cucumber, red bell pepper, avocado, and red onion. Toss gently to combine all the ingredients.
- In a separate bowl, prepare the dressing by whisking together the olive oil, lime juice, cumin, salt, pepper, and minced garlic (if using).
- Drizzle the dressing over the salad mixture and toss again gently to ensure all ingredients are coated evenly.
- Finally, fold in the fresh herbs, giving the salad a light mix to distribute the flavors evenly throughout the salad.
- Let the salad sit for about 15 minutes before serving, allowing the flavors to meld beautifully.
Category: Salad
Cuisine: Mediterranean