There are only so many plain green salads one can eat. I am always on the lookout for new, colorful, and healthy salads. Having a salad at least once a day, is a convenient way to work in a few servings of vegetables. This particular salad recipe was given to me by a good friend last summer. It quickly became one of my favorite salads. This salad has lots of flavors, colors, and textures. It makes a very delicious counterpoint to any kind of meat.
Ingredients:
2 large avocados, chopped into cubes 1 can of black beans, drained and rinsed 1 can of corn, drained and rinsed 1/2 cup red onion, chopped 1 cup cherry tomatoes, chopped 1 cucumber, chopped 1/2 cup freshly chopped cilantro 2-3 tbs extra virgin olive oil 2 tbs freshly squeezed lemon or lime juice kosher salt and freshly ground black pepper to taste
Directions:
1. Mix together all of the above ingredients. 2. In a small bowl whisk together olive oil and lemon/lime juice, salt and pepper. 3. Pour the dressing over salad and toss until evenly coated.ENJOY!!!
Black Bean and Avocado Salad
Prep time
Total time
Author: Ilona Grigorian
Recipe type: Salad
Serves: 4-6
Ingredients
- Ingredients:
- 2 large avocados, chopped into cubes
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained and rinsed
- ½ cup red onion, chopped
- 1 cup cherry tomatoes, chopped
- 1 cucumber, chopped
- ½ cup freshly chopped cilantro
- 2-3 tbs extra virgin olive oil
- 2 tbs freshly squeezed lemon or lime juice
- kosher salt and freshly ground black pepper to taste
Instructions
- Directions:
- Mix together all of the above ingredients.
- In a small bowl whisk together olive oil and lemon/lime juice, salt and pepper.
- Pour the dressing over salad and toss until evenly coated.
- ENJOY!!!
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