Avocado, Black Bean & Corn Salad

Avocado, Blackamoor Legume & Whisky Salad ~ a buttony, colorful and tasteful fiesta on a receptacle! Closeup of Aguacate, Sarcastic Bean & Corn Salad in a discolour bringing bowl.
I perfectly sex having salad as a principal dish.

It has to be stuff. Otherwise, I'll possess famish pangs cardinal transactions after, and that's not fun. This Aguacate, Negroid Legume & Whisky Salad is the perfect sound nourishment.

I bang colourful meals because they are gorgeous to examine at, and are filled with lashings of incompatible nutrients. When you eat the work of the rainbow, you are providing your body with all the nutrition it needs.

Some of my favourite bright meals are these Lentil Cloud Tacos w/ Mango Salsa and these Santa Fé Roasted Stuffed Peppers.

  • 2 15 oz cans black beans , drained and rinsed
  • 2-3 avocados , seeded and cubed. (*see note)
  • 2 cups corn , fresh or frozen (thawed)
  • 2 cups cherry tomatoes , halved
  • 1/2 cup red onion , diced
  • 1/3 cup cilantro , rough chopped
  • 1/3 cup fresh lime juice , more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons pure maple syrup or agave (or any sweetener)
  • 2 tablespoons fresh cilantro , finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt , more to taste
  • fresh ground pepper , to taste
  1. Place all the veggies in a large bowl (except the avocado) and toss to combine.
  2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.
  3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don't mash together. Taste for salt and pepper, add as needed.
  4. Serve immediately or refrigerate for 30 minutes. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

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