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!

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.