Mexican Bean Salad

by in Healthy Recipes, May 3, 2013

mexican bean salad

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
Serves 4

Ingredients
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.

More posts from .

Similar Posts

Plan a Summer Party with Grilled Fruit

Summer picnics, BBQs and 4th of July parties are the perfect time to gather friends and family, and cook until your hearts are content and bellies are...