Who says you can’t celebrate Cinco de Mayo on May 25th? This salad has great character and structure–just like GourGanics Spicy Salsa. Here’s how to create a completely delicious salad that I often serve as a light meal.
Red Bell peppers and avocado make this salad as colorful and bright as the Mexican Flag!
Here’s what you need:
2 cups drained organic kidney beans
1 cup drained organic garbanzo beans
1 small red bell pepper, cut in 1-inch thin strips
1/4 cup finely chopped organic green onions (including tops)
1 cup chopped organic baby spinach
1/2 jar GourGanics Mild or Spicy salsa
3 tablespoons sour cream, plain Greek Yogurt or vegan replacement
1 head lettuce (optional)
Mix sour cream and salsa together to create a quick dressing, set aside. Combine beans, peppers and onions. Add chopped avocados and eat as is or serve in a tortilla bowl. You can also place on top of a few leaves of butter lettuce. Cinco de YUM, Hold de mayo!