Serves 4-6 (as a main course)
It’s getting to be barbeque season, so if you are hosting or attending a BBQ and want to make sure there is food you don’t have to feel guilty eating this is an awesome dish to make. It also makes for a super quick and healthy dinner or lunch. The great thing about it is that the veggies in here are sturdy enough that you can make it in advance, and it will keep for a couple days.
I like to use multiple colored bell peppers because they are different sweetness that compliments each other well. They have different nutrient profiles as well, so using the variety helps to ensure you get lots of good for you stuff.
4 Bell Peppers
½ teaspoon Cumin
1 tablespoon Olive Oil
Juice of 1 ½ Limes
Zest of 1 Lime
1 tablespoon fresh Cilantro (chopped well)
2 (15 oz) cans Black Beans (drained and rinsed)
1 pint Grape Tomatoes
Salt and Pepper (to taste)
- Dice the peppers (a little larger than the size of the beans)
- In a large bowl combine all ingredients (except avocado)
- Mix well – season with salt and pepper
- Dice and add the avocado and stir well