Black Bean Salad

The beauty of this black bean salad is that it can be changed up based on the ingredients you have on hand. I have mine loaded with black beans, cilantro, jicama, scallions, tomatoes, avocado, and greens. You could easily add brown rice or quinoa, mango, corn, bell pepper, red onion, jalapenos, and lime zest. This salad also makes for a delicious side dish to enchiladas or huevos rancheros. With just 15 minutes of prep time, you’re ready to eat in no time at all.

Ingredients

1 - 15 oz can black beans, drained and rinsed, feel free to substitute with any other bean you have in your pantry

1 avocado, chopped

4 or more scallions, sliced

1-2 Tbsp fresh cilantro, chopped

1/2 cup jicama, peeled and diced

1 medium tomato, chopped

Lettuce greens of your liking

3-2-1 No-Oil Salad Dressing

Instructions

1. Prepare a batch of 3-2-1 No-Oil Salad Dressing and set aside. I recommend using white wine vinegar, white balsamic vinegar, or a citrus flavored balsamic. Set aside.

2. In a large bowl add black beans, avocado, scallions, cilantro, jicama, and tomato.

3. Toss a tablespoon or two of salad dressing over the bean mixture and gently stir. Serve over a bed of lettuce greens.

4. Refrigerate any remaining salad dressing.