Mediterranean Black Bean Salad

Ingredients:

• 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

Dressing

• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced 
• ½ teaspoon salt

Directions:

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