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White Bean Tomato Salad | Lunch

Southwestern Flavours are spicy and intense, so they make for good

winter salads when it’s cold and you need a little warmth. In cooler seasons, heat

the beans and add them to the rest of the ingredients while they’re still warm,

and don’t chill the salad before serving. During warmer months, serve the salad

cold over a spicy green like arugula.





Ingredients


4 cups cooked navy beans, or two 15-ounce cans, drained and rinsed

2 large tomatoes, diced

Zest and juice of 2 limes

¼ cup brown rice vinegar

½ cup chopped cilantro

6 green onions (white and green parts), thinly sliced

1 jalapeño pepper, minced (for less heat, remove the seeds)

4 cloves garlic, peeled and minced

1 tablespoon cumin seeds, toasted and ground

Salt to taste


Instructions


Combine all ingredients in a large bowl and mix well. Chill 1 hour before

serving, if desired.

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