Mediterranean Avocado and Black Bean Salad
photo by Ian Magary
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 salad
- Serves:
- 8
ingredients
- 4 avocados, peeled and cut in chunks
- 1 pint cherry tomatoes, halved
- 1⁄2 red onion, large, minced (about 2/3 cup)
- 1 cup cilantro, fresh, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 1⁄2 cup olive oil
- 2 limes, juice of (I prefer to use 3 small key limes but either will work)
- salt & freshly ground black pepper, to taste
directions
- Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).
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Reviews
-
Thanks again Epi Curious! Your recipes are always very tasty!!! I made this last night and it was devoured in a very short time! I sub'd grape tomatoes in for the cherries and added garlic, a jalapeno and cumin to give it a mexican kick as we were having a taco night, but I can imagine the next time I do chicken pitas with tzaziki sauce, I'll make this salad as listed (and maybe add in a little feta...) Yum it was fantastic! Thanks again for a great idea Epi! -Ian
RECIPE SUBMITTED BY
Epi Curious
Windermere, 48