Dense bean salad!

Ingredients

• 3 cups Black Beans (cooked, drained, rinsed; canned beans work well)
• 3 cups Garbanzo Beans (cooked, drained, rinsed; canned beans are fine)
• 2 medium Avocado (ripe, diced; adds creaminess and 10 g fiber each)
• 1.5 cups Corn Kernels (fresh, frozen, or canned; drained if canned)
• 1 cup Red Bell Pepper (diced; about one medium pepper)
• 1 cup Cherry Tomatoes (halved)
• 0.5 cup Red Onion (finely diced; about 1/4 medium onion)
• 1 small Jalapeño (seeded and minced; adjust heat to taste)
• 0.25 cup Fresh Cilantro (chopped)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Lime Juice (freshly squeezed (about 1 lime))
• 2 tablespoons Nutritional Yeast (provides cheesy flavor and extra fiber)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Gather Ingredients

   Measure out all beans, vegetables, and dressing components and have them within arm's reach.

   Time: PT2M

2. Rinse and Drain Beans

   Place the canned black beans and garbanzo beans in a colander, rinse under cold water for 30 seconds, and let drain completely.

   Time: PT3M

3. Prep Vegetables

   Dice the avocado, bell pepper, red onion, and jalapeño; halve the cherry tomatoes; chop cilantro; and measure corn kernels.

   Time: PT8M

4. Make Dressing

   In a small bowl whisk together olive oil, fresh lime juice, nutritional yeast, garlic powder, salt, and black pepper until emulsified.

   Time: PT3M

5. Combine Salad

   Add the rinsed beans, corn, diced vegetables, and cilantro to the large mixing bowl. Pour the dressing over the top and toss gently until everything is evenly coated.

   Time: PT4M

6. Serve

   Transfer the salad to a serving bowl or plate. Serve immediately or chill for up to 2 hours for a colder salad.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

23.5 g

Carbohydrates

80 g

Fat

21 g

Fiber

20 g