Fiesta Bean Salad

by Anne Bennett on March 29, 2015



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 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 SmartPoints per serving: 8

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