This black bean and avocado salad is full of flavor and crunch. It has cucumber, tomato, onion, jalapeño in a cilantro lime dressing. Perfect side dish for grilled meat or chicken. Makes a fun vegetarian stuffing for tacos. Is delightful over a nice bed of quinoa and mixed greens.
Serves 4
Prep 15
Ingredients:
1 15.5 oz can black beans, rinsed and drained
1 cup corn kernels
1 avocado, diced
1 cup cucumber, diced
1 cup tomato, diced
¼ cup onion, diced
1 jalapeño, seeded and diced
2 limes, juiced
1 tablespoon olive oil
⅓ cup cilantro, chopped
½ teaspoon salt
fresh black pepper
Directions:
In a large bowl, combine beans, corn, avocado, cucumber, tomato, onion and jalapeño and stir gently to mix.
In a small bowl whisk together the lime juice, olive oil, cilantro, salt and pepper. Pour over the salad and toss gently so that the dressing covers all the ingredients.
Note: If you are not serving it right away, cover and chill. Keep out the avocado and add that right before serving so that it stays fresh and green.
0 comments