When I decided to end my 100 days of eating local, I was excited to venture back into the world of avocados and black beans... two of my favorite foods.
This is a great summer BBQ recipe that can be mixed with chopped chicken and put in a wrap, or just scooped up with my utensil of choice... the tortilla chip.
Black Bean Avocado Salad
1 can (15 oz) black beans, rinsed.
1/4 cup onions
1 cup cherry tomatoes, quartered
2 cobs of Iowa sweet corn, boiled and cut off the cob
1 green onion, chopped
Cilantro to taste
2 T olive oil
salt and pepper to taste
Dice everything up and mix it together.
Add the lime and olive oil. Toss it all.
I had a very soft avocado and it coated everything in delicious avocado mush. But yours might stand-up to the mixing a little better.