If you’re like many people, chances are you’ve been invited to attend a barbeque, cookout or picnic this 4th of July. One challenge I always face is what to bring so that it keeps well in the heat and is something that everyone else won’t be bringing (how many times have you shown up to a picnic where there’s 10 different kinds of potato salad?).
A simple, tasty and healthy idea is a different twist on the traditional bean salad. This version has more of a “Tex-Mex” flair to it and takes me about 15 minutes to throw together. It can be enjoyed on its own or you can use as a chunky salsa/dip for chips. Even my teens love it!
Southwest Bean Salad
1 can garbanzo beans (chick peas), rinsed and drained
1 can black beans, rinsed and drained
1/4 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 avocados, peeled and diced
2 T finely chopped fresh cilantro
2 T red wine vinegar
cracked black pepper to taste
1 T finely minced fresh jalapeno pepper (optional)
Mix all ingredients together and serve immediately or you can refrigerate and serve cold at a later time. This serves 6-8 side serving amounts.
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