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Quick & Easy Fresca Bean Salad

Fresca Bean Salad

By Chef Katie Mae
 
Makes 4 cups | Ready in 10 minutes | Stores 5 days in fridge (without avocado)
 

INGREDIENTS

  • 1½ cups cooked black beans (15-oz can, drained and rinsed)
  • 1 medium carrot, shredded
  • ½ red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro, minced
  • ½ lime, juiced
  • 1 tablespoon garlic granules or powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 avocado, diced

 

DIRECTIONS

  1. In a large bowl, combine the beans, carrots, onion, tomato, cilantro, lime juice, and spices. Mix well.
  2. Stir in the avocado just before serving and enjoy.

 

CHEF'S NOTES

To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.

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