Fiesta Bean Salad

by Anne Bennett on March 29, 2015

Bean 2

Last night I grilled bone-in, skin-on chicken breasts for dinner. I know, skinless, boneless breasts are the epitome of convenience and low-fatiosity. (I made that awesome word up.) I’ve actually got a whole Costco multi-pack of them in my freezer right now. But, truth be known, you just can’t beat good old-fashioned chicken-on-the-bone. Bone-in chicken is juicier, probably because the skin and the bone protect the meat from drying out. Try it and see.

For an accompaniment, this piquant, low-fat salad from skinnytaste.com fit the bill perfectly for a casual Saturday night dinner. It required little effort beyond opening two cans of beans and cutting grape tomatoes in half. My kind of salad. Leftovers make for a filling, protein-packed lunch. Put this one in your hopper for summer dinners on the porch, served with either the aforementioned chicken or how about grilled shrimp? Hit them with a shot of fresh lime juice after you take them off the grill.

2 cloves garlic, minced
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 tsp. ground cumin
pinch crushed red pepper flakes
1/2 tsp. salt
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can chickpeas, rinsed and drained
1 cup cherry or grape tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 avocado, diced

In a large bowl, combine garlic, lime juice, olive oil, cumin, crushed red pepper flakes and salt. Add black beans, chickpeas, tomato, onion and cilantro and toss to mix well. When ready to eat, gently mix in avocado and serve.

Serves 4 (a generous cup)
WW Points per serving: 7

print recipe only

Share

{ 0 comments }

Salmon, Asparagus and Orzo Salad

Asparagus, orzo and feta cheese? Didn’t I just post a recipe starring those three ingredients?  Yes, but when you’ve got a Costco-sized bag of asparagus in the fridge, you’re not above plagiarism. Besides, this one includes salmon, which makes it a hardier, albeit healthy, Spring entree. I usually buy wild salmon during salmon season in late […]

Share
Read the full article →

Orzo with Lemon, Asparagus and Peas

This recipe, which is perfect for Spring, arrived in my inbox several weeks ago from Weight Watchers. I tucked it away for safekeeping and made it last night for a quick weeknight dinner. It was utterly refreshing, bursting with the flavors of feta cheese, scallions and lemon juice. Have you ever wondered why Weight Watchers devises […]

Share
Read the full article →

Vegetable Barley Soup

Some nights you just can’t bring yourself to cook dinner. That was me last Friday. I did what any red-blooded American would do —  I pulled a frozen pizza from the freezer. Not just any pizza — my dear friend, Marguerite, who lives in Chicago, introduced us to Lou Malnati’s legendary deep-dish pizza during her last visit and we’ve been […]

Share
Read the full article →

Minerva

One Spring break when the children were young we traveled to England to visit Wordsworth’s home in the Lake District. Our first British dinner was spring lamb, a specialty of the season. The next morning we drove through a countryside filled with sheep and scampering lambs. Imagine being in a car with two children who have suddenly […]

Share
Read the full article →