Summer Recipe: Southwest Bean Salad

Hi everyone! With Memorial Day weekend being this past weekend summer is technically here, right? School will be out in a few weeks and I’m gearing up for summer, which means having fun outside with the kids and on the boat and less time in the kitchen cooking. Today I’m sharing with you an easy summer recipe that is so simple to throw together and perfect for a crowd or just to have on hand in the fridge for a quick and light meal. This dish is also meatless and inexpensive to make is which is always a plus in my book too!

Southwest Bean Salad Ingredients –

15.5 oz can garbanzo beans. rinsed and drained
15.5 oz can kidney beans, rinsed and drained
12 oz package of Birds Eye Recipe Ready Southwest Blend, unthawed (I simply rinsed it in a strainer under cold water for a few minutes)
1 avocado, cut into cubes (optional)
1/4 – 1/2 C. chopped fresh cilantro (I typically do this to taste)

Dressing Ingredients –

1/4 C. olive oil
1/4 C. red wine vinegar
2 tbs. fresh lime juice
1 tbs. sugar
2 tsp. cumin
salt and pepper to taste

Directions –

#1. Combine the salad ingredients, mixing well. Add the avocado cubes last if using avocado.
#2. Whisk together the dressing ingredients, pour over salad and toss.
#3. Refrigerate prior to serving.