Black Bean Salad

What you'll need:

2 cups chopped romaine lettuce hearts
1 avocado, chopped
1 medium tomato, chopped
1/2 cup canned black beans, rinsed
2 Tbsp diced green onion
1 Tbsp diced fresh cilantro
1 Tbsp olive oil
2 tsp lime juice
1/4 tsp lime zest
1/4 tsp salt
1/2 tsp ground black pepper

How to make it:
In a large bowl, toss together lettuce, avocado, tomato, beans, green onion, and cilantro. In a small bowl, mix olive oil, lime juice, lime zest, salt, and pepper. Pour dressing over salad and toss well to coat.

Makes 2 servings. Per serving: 247 cal, 17 g fat (2 g sat), 20 g carbs, 9 g fiber, 311 mg sodium, 6 g protein

More ways to use beans and legumes:
• For a fast, fiber-filled dip, put 1 cup pinto, black, or white beans, 2 tablespoons olive oil, a dash of red pepper flakes, and 1 tablespoon chopped fresh parsley in a food processor and pulse until chunky. Serve with raw veggies or whole-wheat pita slices.

• Toss shelled edamame or chickpeas into your next salad for a protein boost.

• Forget the jarred stuff and make fresh salsa: Mix your favorite beans with corn, diced tomato, or even chopped mango or nectarine, then add a little fresh cilantro or lime juice.

• Sub in beans wherever ground beef is called for—in tacos, chili, soup—to lop off a ton of saturated fat and add lots of fiber.