Spring Time Black Bean and Pepper Salad
Ingredients for Dressing:
Juice and zest of 2 limes
2 Tbs. olive oil
1/2 tsp. Chipotle Tabasco Sauce
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Salt and pepper to taste
Ingredients for Salad:
2 cans black beans, rinsed and drained
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 medium red onion, chopped
1 bunch fresh cilantro, chopped
1 avocado, sliced, for topping (if desired)
Mix up all the dressing ingredients in a large bowl with a lid that fits on really tight. Add the rinsed and drained black beans, put the lid on and shake it all up real good (this part's always fun!) to thoroughly coat the beans. Set that aside to marinate a little while you're chopping veggies (I also got the quinoa and the tortilla chips going at this time so it would all be ready together).
Once all your vegetables are chopped, toss everything but the avocado in with the marinated beans and mix it all up good. Spoon dressed salad over quinoa and top with avocado slices. Then grab your tortilla chips and eat it all up.
Homemade Whole-Wheat Tortilla Chips (for extra credit):
While oven is heating to 300, mix a few Tbs. olive oil in a small bowl with one clove minced garlic and a healthy helping of sea salt. Brush oil mixture over whole wheat tortillas (you can get great ones from the bakery at most grocery stores) and cut into quarters. Spread tortilla wedges over a cookie sheet (it's okay if they overlap slightly) and bake for 10-15 minutes until toasty. You'll want to keep an eye on them, as they can go from needs-a-little-more-time to Cajun-blackened very quickly. Try as a compliment to this meal or a fun snack with hummus and other dips any time.