This black bean salad is one of my summer faves, but you can make it year-round if you’d like! it’s the perfect nourishing addition to any dinner, snack, or BBQ.
TIPS & TRICKS
1. Don’t use canned chickpeas if not tolerated. I recommend soaking dried chickpeas overnight, then cooking them in the instant pot with one sheet of kombu to improve tolerance.
2. If using canned chickpeas, buy BPA-free cans to prevent endocrine disruption.
Black Bean Salad
1 can black beans (toss in extra virgin olive oil, sea salt, and cumin before adding to mixing bowl)
1/2 small red onion (soak for 15 minutes to remove sharp flavor)
Handful of cilantro, chopped
Cherry tomatoes, halved
1 avocado, cubed
1/2 lime, juice
Sea salt and cumin, to taste
Mix all ingredients (minus avocado) in a large bowl. Add avocado, mix, and serve with your favorite chips!