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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.
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