Total time: 15 minutes, plus chilling time
Servings: 6 to 8
2 cups cooked, drained black beans (canned are fine, just rinse off the salt)
2 tablespoons minced white onion
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
5 tablespoons best-quality olive oil
1 teaspoon ground cumin
Freshly ground black
1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice
1 cup diced hearts of palm
1 cup grape tomatoes,
1 medium ripe Hass avocado, peeled, seeded and diced
1. In a mixing bowl, combine the beans, minced onion and cilantro. Add the lime juice, oil and cumin and mix well. Season with a scant one-half teaspoon salt and scant one-fourth teaspoon pepper, or to taste.
2. Stir in the red bell pepper, hearts of palm and grape tomatoes. Cover and chill 1 hour.
3. Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary.
Each serving: 183 calories; 5 grams protein; 15 grams carbohydrates; 6 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 82 mg. sodium.Copyright © 2015, Los Angeles Times