Mediterranean Black Bean Salad

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped avocado, cut into ½-inch cubes (about 1 medium avocado)
  • ½ cup diced onions
  • ¼ cup chopped fresh parsley or cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced 
  • ½ teaspoon salt

  1. Put beans, peppers, tomatoes, avocado, onions, and parsley in a large bowl. 
  2. In a small bowl, combine lime juice, olive oil, garlic, and salt. Whisk until combined and pour over salad.
  3. Toss well to coat. Refrigerate for 2-4 hours to allow flavors to blend, and serve. 

Yield: 12 servings (serving size: about 1/2 cup). 2 Weight Watchers Points Plus Per Serving.

Recipe from the kitchen of Susan Gregory, author of The Daniel Fast


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