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