Southwestern Throw-Down Avocado & Bean Salad

Serves 2-3.  That is unless you’re like me in which case it’ll serve 1 and you’ll need to make them their own.  I can’t tell you how many times I’ve made this one and love it every time!  I know the ingredient list looks a little long but really isn’t so bad and comes together super fast and you can easily and rather inexpensively scoop up enough ingredients to make this recipe several times over.

Ingredients

1 Small Avocado, stone removed and chopped

1 Large Handful of Mixed Baby Greens

½ Small Lime, juice only

1 can Beans of choice (preferably Black, Red, or Pinto)

1 Green Onion, white & green, finely chopped

1 Garlic Clove, minced

12 Grape Tomatoes, halved

Small Handful of Raw Hulled Pumpkin Seeds

Small Handful of Raw Hulled Sunflower Seeds

½ tsp (rounded) Cumin (I really like cumin.  You may scale this back if you’re less of a fan)

½ tsp Dried Oregano

¼ tsp Ground Coriander

Salt & Pepper, to taste.

Dash of Cayenne, as/if desired for an added kick

Instructions

Place avocado, baby greens and lime juice in a medium-sized mixing bowl.  Stir gently to combine and coat your avocados.  Be careful not to mash your avocados while stirring.

Add remaining ingredients and toss until well combined.