[recipe*]Black Bean Avocado Salad

[Guest guest]

When the weather gets hot, too hot for cooking,

this salad is just the thing. Think about having a

salad night each week. Make two, three or four

different salads and have a feast.

 

Black Bean Avocado Salad

 

1 can (15 oz.) black beans, rinsed and drained

2 cups corn ~ [i used frozen corn, thawed]

4 avocados, chopped and peeled

1 cup cucumber, chopped and seeded

1 cup tomatoes, chopped and seeded

1/2 cup sliced green onions

1 jalapeno, seeded and chopped

~ juice from 1 lime

 

Dressing:

2 Tbs. cider vinegar

1 Tbs. olive oil

1 tsp. ground cumin

1 tsp. dried oregano

~ pinch of sea salt

~ pinch of black pepper

~ pinch of cayene powder

 

In a large bowl, gently toss together all the veggies with

the lime juice. In a jar with a tight fitting lid, combine

all the dressing ingredients; shake well to blend.

Pour dressing over salad and toss to coat.

Cover and chill for one hour before serving.

Yield: 8 servings

 

~ PT ~