It’s that time of year again… Fiesta! I haven’t blogged for a couple months, but I’m now in my final stretch living in California (for a while at least), so I figure I might as well enjoy and share as much of the Golden State as I can! Fiesta is a truly unique Santa Barbara tradition. Officially 90 years strong as of this Wednesday. It’s a unique blend of culture, history, food, music, dance and booze. Basically the world’s best combination in my opinion. This week I’m going to share some of my favorite, both new and old, Mexican inspired recipes.
I love this salad! It’s fast and easy. Light and fresh. And it makes a perfect alternative side dish to a Mexican meal instead of traditional black or pinto bean dishes. I had originally planned on serving this as a side dish with tequila lime chicken, but I was so hungry for lunch that I decided to skip the rest of the meal and just dig in. Excellent decision. If you wanted to add some more bulk to the salad, some chopped romaine would be great. If I had some cilantro on hand (my plants have refused to last longer than 5 days this summer!) or corn kernels (I can’t eat whole corn, but if you can), I know both would have made the best addition.
Fiesta Bean Salad
Adapted from Skinnytaste.
- 2+ cloves garlic, minced
- 3 limes, juiced
- 1 Tablespoon extra virgin olive
- 1 teaspoon cumin
- pinch crushed red pepper flakes
- 1/2 teaspoon salt
- 15 ounce can black beans, rinsed and drained
- 15 ounce canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 medium avocado, diced
- 1/2 jicama, cut into thin matchsticks
- 2 ounces queso fresco (or feta), crumbled
- In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
- Add the black beans, chickpeas, tomato, onion and jicama. When ready to eat, gently mix in avocado, sprinkle with queso fresco and serve right away.