Serve immediately or cover with plastic wrap for up to 12 hours. In a medium bowl, combine avocados, tomatoes, onion, black beans cilantro and dressing. Please do yourself the favor of trying this delicious dish. In a small bowl, whisk the olive oil, lime juice, garlic and salt & pepper to taste. (Don't look it up, that's not a real word, but you know what I mean, right?) The corn and pepper and onions give it a bit of fresh crisp veggieness to it. Something about cilantro and lime make it very refreshing. And let me tell you, that you can taste ALL of the flavors in this dish. 3/4 cup frozen corn (thawed) 1 medium bell pepper (diced) OR. 1 15-ounce can no-salt-added or low-sodium whole-kernel corn, drained. Allow the salad to sit for 10 minutes to marinate. 1 15.5-ounce can no-salt-added or low-sodium black beans, drained. Pour the dressing over top, then fold the ingredients to combine. Add the black beans, cucumber, red onion, cilantro, and feta to a large bowl. Drizzle over the dressing, or keep it separate in a small jar to stir through the salad just before eating. In a bowl or plastic container toss together all the salad ingredients. When it's all mixed together, you get to sample it right away. In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Whizz all the chimichurri ingredients together in a blender or the small bowl of a food processor, until combined. Ingredients 15-ounce can black beans 15-ounce can corn (or 1 cups fresh corn cut from the cob, raw or boiled) 1 cup fresh pico de gallo, aka fresh salsa (. But if you're like me, you'll remain suspicious because it's, you know - healthy and stuff! This didn't need anything added to it - not even salt! It's so aromatic that as you make it, it's super hard to avoid tasting as you go. Being a dutiful daughter, I tasted it first and promptly put them all away. But first, always try your food, right? Mom always said taste your food before adding salt and pepper. It was right there on the counter should the healthiness overwhelm any chance of tastiness. I can also admit that I had Tobasco, sour cream, cheese, at the ready to dress this baby up. I DID opt to add red pepper flakes hoping they were cayenne or close to it. I went a little heavy on the cumin and garlic because. I followed the directions fairly well with the exception of (Shame on me, I live in Florida and there IS no excuse for this) substituting lime juice and cilantro from those tubes they have in the produce section. I can admit that I was suspicious when the directions said to "rinse the black beans." GASP! Sacrilege! I mean, isn't that where happiness and flavor live? Apparently not, my friends. It's the focus! This is the shining star or the ONLY star of a meal. It's far too delicious to sit on the side of a plate. Third, 1/2 a cup of this is not enough, and I resent the implication that it would be. Second, also obvious, this is a GREAT idea to make it and then divide it into 5 containers and take it to work for lunch! I'm always on the hunt for easy lunches to take to work that store well in a fridge for 3 days or so. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Mix beans, bell peppers and white onion in a large bowl. Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad. Avocados are packed with hearty healthy monounsaturated fatty acids, fiber and antioxidants.First, the obvious. 1 fresh chile, very thinly sliced or finely chopped or hot sauce, to taste. If you’ve never had an avocado salad before, this is a great way to try it. If you’re making this the night before, dice up everything else and add the avocados and dressing the last-minute. The salad is dressed in an olive oil, garlic and lime dressing and the lime helps keep the avocados nice and vibrant green. It’s my tex-mex twist on the classic avocado salad so adding corn, olives, or minced cucumber will make a great addition! This salad is loaded with black beans, avocado, tomato, onion and cilantro. I shared my tomato avocado salad a few weeks ago and I’ve gotten so many emails and Instagram tags from you guys, telling me how much you enjoyed it! So today I’m sharing another delicious avocado salad. Avocado, black beans, tomato, onion and cilantro dressed with olive oil, garlic and lime making this salad a healthy nutritious choice for a side dish or a filling meal.
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