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Black Beans Make a Great Summer Salad






Looking for a quick but satisfying summer salad that can serve as lunch or a light dinner?

My black bean salad is one of our favorites. It's light but filling and packs lots of fiber, nutrients, and taste. The best part is that it can be ready in under 10 minutes. 

I use organic canned beans for convenience and simply chop up some juicy summer tomatoes, sweet red onion, fresh summer basil, and avocado. When I have left over rice, I add that in as well. Splashed with freshly squeezed lime, this salad looks pretty and tastes delicious. Just assemble and serve.



This is also a great recipe to bring to a pot luck or BBQ since it is delicious at room temperature too. It travels well or can be assembled when you get to your get together. Simply make a container of beans and the rice and another container of the salad. Mix when you get there. I will be bringing this to a woman's meet up that I belong too. It's easy and economical, so it's perfect for a larger crowd. I just double the recipe.





Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: None
Serves: 6

Ingredients: 
2 organic cans of black beans, drained and rinsed
3 summer or vine ripe tomatoes, chopped
4 large sprigs of fresh basil , chopped
1/2 red onion, chopped
1 medium Haas avocado, diced
1/2 cup freshly squeezed lime or lemon juice
1 teaspoon of ground cumin
Himalayan salt to taste
Optional: 2 cups leftover cooked rice or quinoa
Optional: 1 cup of chopped red pepper

Directions 
Drain and wash beans. Combine with everything except the avocado. Add the diced avocado to each plate just before serving. If there are leftovers, do not add avocado to the leftovers as it will get very dark.






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