Cumin-lime black bean and avocado salad
½ small, thinly sliced
Fresh lime juice
Canned black beans
15 oz, rinsed and drained
1 item(s), medium, Hass, diced
1 cup(s), halved
8 cup(s), chopped, green leaf, roughly torn
Baked low fat tortilla chips
12 item(s), very coarsely crumbled
- In a large bowl, combine onion, lime juice, oil, salt and cumin seeds; let stand 10 minutes, tossing occasionally, until onion starts to wilt. Add beans, avocado and tomatoes to bowl; gently toss to mix and coat.
- Line each of 4 plates with 2 cups of lettuce; top each with 3/4 cup of bean salad and 3 crumbled chips. Yields 1 salad per serving.