Recipe Source HERE
What You Need:
- Two 15-ounce can black beans
- 1 lime, juiced
- 1/2 cup fresh cilantro leaves, chopped
- 2 small shallots, diced
- 1/2 tbsp olive oil
- 3/4 teaspoon ground cumin
- 1/4-1/2 tsp Kosher Salt, to taste
- Freshly ground black pepper, to taste
- 1 large avocado, chopped into 1/2 inch pieces
Directions: Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with chopped avocado on top or mixed throughout the salad. Note that I did not have any cilantro on hand, but it still tasted delicious! Makes 3-4 servings.
*The beans will last for several days in the fridge. You can easily take this salad for lunch and bring along an avocado to chop up just before serving.
**Healthy, packed with protein and healthy fats, but also, EASY.
This is what I’m gonna have for lunch!! I put it in a calorie calculator, and for 4 servings, each serving would have 310 calories, 9.4 grams of fat, and a whopping 15.5 grams of protein and 17.5 grams of dietary fiber!