"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Fiesta Bean Salad Recipe

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This recipe for Fiesta Bean Salad, by , is from My How the Family Grew, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Webb

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic, minced
3 Tablespoons fresh lime juice
1 Tablespoon olive oil
1 teaspoon cumin
Pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz. can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced
Dried Cranberries/pomegranates (optional)

Directions:
Directions:
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper and salt.
Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
When ready to eat, gently mix in avocado and servce immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I just really read the ingredients and see it's a cup of chickpeas, I've always just used the can; I'll continue to do that.
The recipe doesn't call for the cranberries but I thought it needed just a little sweet so I tossed them in. I didn't measure. I think Pomegranates might be even better but they aren't in season all the time. I think perhaps a little mango or even a touch of fresh sliced pineapple might be good.
I made this for Easter, thinking that people probably wouldn't like it. I was pleasantly surprised to find out they did. Win!

 

 

 

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