Saturday, July 7, 2012

Black Bean Avocado Salad

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 avocado
1 green onion, chopped
Cilantro to taste 
1 lime
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. 

1 comment:

  1. Slight probs... I CAN'T GET MY HANDS ON SOME REAL IOWA CORN! Looks like a perfect summer dish.