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Mexican Bean Salad

Lauren Kelly Nutrition
  • minutes
  • Serves 8

INGREDIENTS

Salad:

1 can

black beans (rinsed and drained)

1 can

kidney beans (rinsed and drained)

1 can

small white beans (rinsed and drained)

1

red bell pepper (chopped)

1 cup

tomatoes (chopped ( I use multi-color tomatoes))

1

avocado (peeled, pitted and diced)

Dressing:

1 clove

garlic

1/4 cup

olive oil

3/4 tsp

minced fresh ginger root

1/4 cup

fresh lime juice

zest of one lime

2 tsp

balsamic vinegar

salt

1/4 cup

fresh packed chopped cilantro leaves (optional)