Texas Two-Bean Salad with Avocado | Food

Makes 8 servings

INGREDIENTS

• 2 tbsp lime juice

• 1 tbsp neutral vegetable oil (preferably expeller-pressed)

• 2 tsp ground cumin

• 1 tsp agave nectar or honey

• 2-3 drops hot sauce (I used Chipotle)

• 1 15-oz can pinto beans, rinsed and drained

• 1 15-oz can black beans, rinsed and drained

• 1 pint container grape or cherry tomatoes, halved

• 1/2 cup thinly sliced red onion

• 1/2 cup packed cilantro leaves

• 2 to 3 large Hard-boiled eggs, peeled, cut into edges

• 1 medium Haas avocado, peeled, pitted and sliced

DIRECTIONS

In a large bowl, whisk the lime juice, oil, cumin, agave nectar, and hot sauce.

Add the beans, tomatoes, onion, and cilantro. Gently toss to combine.

Season with salt and pepper to taste.

Serve topped with eggs and avocado.

Note: The bean salad will keep, covered, in the refrigerator for 3 days.