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This bean salad is perfect for any celebration, but it bursts of flavor make it ideal for Cinco de Mayo. Aside from classic Mexican ingredients, this bean salad takes a twist using white beans instead of black, Greek yogurt instead of sour cream and almonds instead of pepitas. This salad can be served as a light, vegetarian main meal or as a side dish for lunch and it’s perfect for the warm weather that’s headed our way!
Mexican Bean Salad
1 tablespoon extra-virgin olive oil
1 large red onion, diced
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 (15 1/2 oz.) cans white beans
2 heads romaine lettuce, finely chopped
1/4 cup raw almonds, finely chopped
1 ripe avocado, diced
3/4 cup salsa
3/4 cup Greek plain yogurt
Heat olive oil in a large skillet over medium heat. Add red onion, garlic, cumin, salt and pepper; cook for 5 minutes or until onion is soft. Add white beans and cook for another 5 minutes. Remove from heat and transfer to a large bowl with romaine lettuce, almonds, avocado, salsa and yogurt.
Serve warm or at room temperature.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more