Bean, Avocado, and Tomato Salad

September 5, 2016

Some days when I sit down to share a new recipe with you, I draw a complete blank regarding what to write. I lack any funny anecdotes or fond distant memories to share; instead I stare blankly at my blinking cursor.

 

Today is one of those days.



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So rather than ramble about nothing, I’ll cut straight to the point. This salad is awesome. Simple ingredients, little time investment, big flavor results. Enjoy it for lunch, as a dip for tortilla chips, or even wrapped up in a soft taco shell.

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How was your Labor Day weekend? Let me know below!

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Bean, Avocado, and Tomato Salad

Serves: 4

Time: 5 minutes

Ingredients:

  • 15 oz. black beans, drained and rinsed (~2 cups)
  • 1 cup sweet corn
  • 1 cup cherry tomatoes, sliced
  • 1 red or yellow pepper, chopped
  • 1 avocado, chopped
  • Juice of 1 lime
  • 1 tbls. olive oil
  • 2 tbls. cilantro OR parsley, chopped
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • salt and pepper, to taste (this will vary on whether you have salted or unsalted beans)

Directions:

  1. Combine first eight ingredients in a large bowl (beans through cilantro).
  2. Mix thoroughly
  3. Salt and pepper, to taste
  4. Enjoy!

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