Ingredients

The following ingredients have 2 Servings
  • 1 14 can pinto beans (drained and rinsed)
  • ½ teaspoon Cajun spice (or to taste, (taco seasoning will work great too!))
  • 1 tablespoon olive oil
  • 4 large handfuls baby spinach (or salad greens)
  • 1 cup grape tomatoes (halved)
  • ½ Hass avocado (diced (use the other half for the dressing))
  • 1 medium cucumber (thinly sliced)
  • ½ small red onion (thinly sliced)
  • 4 oz queso fresco ((or feta), chopped or crumbled)
  • ½ Hass avocado
  • 2 tablespoons plain low fat yogurt
  • 2-4 cup water (to taste)
  • 2-3 teaspoons lime juice (or lemon juice, to taste)
  • 1 small garlic clove (minced)
  • 1 scallion (roughly chopped (or try cilantro))
  • salt & pepper (to taste (about ¼ teaspoon each))

Instruction

  • Make spiced crispy pinto beans: In a medium skillet, heat 1 tablespoon olive oil. Add the pinto beans and Cajun spice and cook for 3-4 minutes over high heat, stirring constantly. The beans will crisp up and start popping. Remove from heat and allow to cool as you prepare the rest of the salad.
  • Prepare all the veggies: slice the red onion, chop the avocado, slice the cucumbers, and dice the tomatoes.
  • Prepare the dressing in a small food processor or personal blender, such as a magic bullet: Add all the ingredients and process until smooth. Taste and adjust with more water, lime juice, salt and pepper, if needed.
  • Plate the salad: On a large platter (or 2 large dinner plates), arrange the spinach, topped with rows of Spiced Pinto Beans, halved grape tomato, cucumber slices, onion slices, cubes of queso fresco, and chopped avocado. Top with Avocado dressing.