Fiesta Bean Salad
2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive
1 tsp 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
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 serve right away.
Makes 4 1/3 cups.