Recipe of the Day: Black Bean Avocado Salad
For you avocado fans out there . . . this one looks good to take to a picnic, or make on a hot summer evening.
Black Bean Avocado Salad
Recipe By : Taste of Home Magazine
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 can black beans -- rinsed and drained
1 can Mexican style corn -- drained
1 1/3 cups avocado -- chopped and peeled
1 cup cucumber -- chopped and seeded
1 cup tomatoes -- chopped and seeded
1/2 cup green onions -- thinly sliced
1 small jalapeno pepper -- seeded and chopped
1 teaspoon lime juice
Dressing:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine the first eight ingredients.
In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour before serving.
Description:
"You can taste the essence of summer in this refreshing salad you can
serve with grilled chicken."
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