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!

serves 6

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