Guest guest Posted July 5, 2009 Report Share Posted July 5, 2009 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 ~ Quote Link to comment Share on other sites More sharing options...
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