Bursting with flavor and nutrients, this hearty salad is perfect for a quick lunch or side dish!
High in protein to keep you full, fiber for digestion, and vitamins for health.
- Beans: 1 can each kidney beans, black beans, chickpeas (drained and rinsed) - Veggies: 1 bell pepper, 1 red onion, 1 cup cherry tomatoes, 1 cucumber - Extras: 1 avocado, ¼ cup cilantro - Dressing: Juice of 1 lime, 2 tbsp olive oil, salt & pepper
Drain and rinse the beans, then place them in a large bowl.
Dice the bell pepper and red onion, halve the tomatoes, and slice the cucumber. Add to the bowl.
Dice the avocado and chop the cilantro. Gently fold them in.
Whisk lime juice, olive oil, salt, and pepper in a small bowl.
Pour dressing over the salad and toss gently. Chill for 30 minutes.
Add toasted almonds for crunch or feta for creaminess.
Mexican Cucumber Salad Recipe