This is a sponsored post written by me on behalf of BUSH’S® Beans for IZEA Worldwide. All opinions are 100% mine. BUSH’S® Beans
I’m a big fan of using ingredients that are versatile enough to use in multiple meals throughout the week. Learning how to mix and match your weekly produce haul with staple pantry/freezer items can help you stay within your grocery budget and also cut down on food waste as well.
If you need a new idea for lunch this week, try this creamy avocado and black bean fiesta salad! It’s a mix of kale, avocado, and lots of crunchy veggies that pack well, like bell peppers and red onion. This salad can be served on its own, or used as a filling in a wrap, so one batch can make at least two or three different meals.
I used BUSH’S Fiesta Black Beans™to add flavor – the chipotle sauce is just the right amount of spice so you don’t need anything additional to dress! This is an easy weekday lunch that travels well and you’ll still get in a source of protein from the black beans. It’s a super filling combination when you pair it with a fiber rich salad that’s also packed with healthy fats from avocado.
- 2 avocados, diced
- 1 can BUSH’S Black Beans Fiesta
- 1 yellow bell pepper, diced
- ½ cup cherry tomatoes, sliced in halves
- ⅓ cup red onion
- 1 cup chopped kale
- 1 lime, juiced
- 2 tbsp olive oil
- Sea salt to taste
- 3-4 whole-grain wraps
- In a large bowl, fill with kale and add olive oil, lime juice, and sea salt. Massage kale until tender.
- Add avocados, BUSH’S Black Bean Fiesta ™, bell pepper, tomatoes, onion.
- Toss until thoroughly mixed.
- Serve as a salad alone or use as in a filling in a wrap of choice.
- Can be stored for 2-3 days in the fridge.
