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Tuesday, May 27, 2014

Try It Tuesday...Healthy Mexican Bean Salad

It's no secret that we love mexican food and it's safe to say that we eat it at least two times a week for dinner. I'm always looking for new recipes and I was ecstatic when I came across this healthy mexican pinto bean salad in the June issue of Real Simple magazine. I decided to use avocado oil in place of olive oil and left out the Cotija/ricotta salata that was in their recipe. It went so well with my baked chicken taco's and it was such a breeze to whip up. 
This no-cook side salad will definitely be on repeat for the hot summer months ahead of us.
Ingredients:
2 15.5 oz. cans pinto beans (rinsed)
1 chopped bell pepper
4 chopped scallions
1 cup fresh salsa
1/4 cup avocado oil
2 T lime juice
salt & pepper to season
Mix together and enjoy!

4 comments:

  1. BOOM! Part of dinner is planned for tomorrow night! You rock. This sounds yummy!!!!

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  2. Woohoo Karen! Let me know what you think of it :)

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  3. This does sound really good. Looking forward to giving it a whirl!

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  4. I saw this on your Instagram. I am def going to try. It looks yummy and healthy!

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