Wednesday, April 17, 2013
Black Bean Avocado Salad
This salad is adapted from a recipe created by our grocery store (I did change a few ingredients). I liked it plain, but you can of course serve it with a side of tortilla chips, tortillas or bread. It’s super easy to make, too, so it’s perfect for those nights you don’t have time to cook.
½ cup cilantro, chopped
2 Tbsp. extra-virgin olive oil
2 Tbsp. lime juice
salt and pepper, to taste
2 avocados, chopped (only chop them right before serving)
2 cans of corn, rinsed and drained (or fresh corn or frozen and thawed)
2 15-oz. cans of black beans, rinsed and drained
1 cup cherry tomatoes, cut in half
4 green onions, chopped
Make the dressing by whisking together the cilantro, olive oil, lime juice, salt and pepper (you could add hot sauce if you wanted).
In a serving bowl, combine the rest of the ingredients. Add the dressing and toss to coat. Serve.