Black Bean & Avocado Salad

There are a lot of Black Bean Salad recipes on the Internet. But they all contained tomato (which I'm allergic to) and a LOT of oil. So I decided to try to create my own version that contains a lot less oil and no tomato.

Black Bean & Avocado Salad 


For the salad: 
2 cans black beans, drained and rinsed
2 red bell peppers, diced
1 1/2 cups corn
2 avocados, diced

For the dressing: 
1/3 cup olive oil
2 cloves garlic, minced
2 tsp taco seasoning
Juice of 1 lime
2 tbsp cilantro, minced

1. Combine all dressing ingredients and whisk until well combined. Set aside.

2. Place all salad ingredients in a bowl and stir to combine.

3. Pour the salad dressing over the salad and toss to combine. Let sit in the refrigerator for 15 minutes before serving, to let the flavors combine.

*Note: You can make the salad ahead of time. Make the dressing, cover and store in the refrigerator. Combine all salad ingredients, except the avocado, and cover and store in the refrigerator. Then 15 minutes before serving time, dice the avocado and toss all ingredients together.


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