4 Cups Prepared Black Beans – Drained and Cooled in the fridge (Crock pots are great for this)
1 Avacado – Diced
1 Green Pepper – Finely Chopped
1/2 Onion – Finely Chopped
1 Bunch Cilantro – Finely Chopped
1 Tablespoon Cumin
3 Cloves Garlic – Minced
2 Cups Salsa
3 Limes – Juiced (I juice by squeezing with my hand so you may get by with less)
Mix it together. Yum!
Even with the avocado, this is very low fat when you look at the entire recipe.
However if you want to reduce the fat to zero, peel and bake a sweet potato ahead of time, and cool in the fridge. Dice it and substitute it for the avocado while retaining an authentic flavor.
Great as a dip, lettuce wraps, cool burritos for a hot summer day, taco salad topper, well…you get the idea.