Black Bean And Avocado Salad

 

 
Black bean and avocado salad - A recipe from Javabird.com

 

If you’re tired of the same old salad, try this yummy blend of black beans, avocado, tomatoes, fresh cut corn, bell peppers, sweet onion and our easy vinaigrette. This salad is loaded with fiber, protein and lots of good nutrition. Better yet, it tastes terrific.

 

This salad features a easy vinaigrette dressing.

I love the combination of flavors and colors in this salad. Yum!

My go to salad is usually something loaded with lots of leafy green, but on occasion I like to try something different. There are also instances when I discover I have more vegetables in the refrigerator than I realized. This salad recipe is a great base salad. Don’t be afraid to add your favorite veggies, especially if you need to use a few up. You could easily add in some chopped broccoli, carrots, cucumber, spinach, fresh basil or cilantro and have a real hit.

 

We’ve touched on the health benefits of black beans several times in the past. Suffice to say, if you’re not including black beans in your diet you’re missing out on some great nutrition. Black beans are loaded with dietary fiber, stock full of protein and contain important vitamins. For more information on black beans health benefits check World’s Healthiest Foods.

 

Let’s Gather The Ingredients

 

For today’s recipe start with:

 

I love the taste of fresh vegetables. Vegetables are so healthy.

This recipe goes together quickly. Start by gathering your ingredients.

Easy Vinaigrette Dressing

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon Costco No-Salt seasoning (substitute Mrs. Dash)
1/2 teaspoon dried basil
1/4 teaspoon salt

 

Salad

1 medium “sweet” onion
2 cobs corn
1 large tomato (or equivalent grape or other tomatoes)
1 large bell pepper (orange, red or yellow – substitute several mini bell peppers)
1 large avocado
1/2 can black beans
Salt and pepper to taste

 

Preparation

 

I'm adding dried basil but fresh works even better.

Add the vinegar and oil and then all the spices.

Start by mixing the dressing in a large salad bowl. Then as you go to add in the veggies stir occasionally to allow the flavors to combine. To prepare the dressing, measure out the dressing ingredients above and stir.

 

Next, cut or chop all the veggies. I usually chop my onions into small pea-sized bits, but it’s a personal preference.

 

Don't forget to rinse the black beans first.

It doesn't take much to chop these. A few good strokes with a big knife will do it.

After opening the can, I rinse my black beans first and then chop them slightly. I like black beans, but I prefer when they’ve been roughly halved or quartered as I think their flavor mixes better with the dressing and other veggies.

 

I like fresh, raw corn in my salads.

Schuck the corn and trim the kernels from the cob.

If you don’t have fresh corn on the cob, substitute¬† frozen “petite” corn. I think the petite variety always tastes a little better. Measure out about a cup or so about a half hour prior to making the salad to let it defrost. If your using cobs, shuck the corn and then use a knife to separate the kernels. In today’s pictures we had a “white” variety of corn, but yellow works just as well.

 

I’ve found the following method works great for cutting up my avocado (see the picture):

 

How to cut an avocado.

Give the pit a whack and twist to remove it. Then score the half in a criss-cross pattern and cut around the skin.

 

Here’s a little more detail: Start by slicing the avocado all the way around the pit and then “twist” the two halves apart. Next, take your knife and give the pit a good whack with the blade. If the blade sinks in far enough you can just twist the pit free of the avocado. Watch those fingers! Next, score the avocado in a criss-cross pattern and then run your knife around the edges. Perfect little cubes of avocado should fall away.

 

I love this veggie salad.

Toss the salad and then let the flavors marinate about a half hour before serving.

As mentioned, you could easily add another veggie or two if you prefer. That’s one way to keep this salad new and different for the family.

 

Before serving check for taste. You may find you’ll want to add a bit of salt and pepper to taste. For a print copy of today’s recipe, click on the following link: Black Bean And Avocado Salad.

 

Enjoy!

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