Thursday, June 9, 2011

Black Bean Avocado Salad

Now that summer is in full swing, as in 100° full swing, I've already had time to enjoy some of my favorite summer time activities: beach days, barbecues, and warm summer nights. During Memorial Day weekend, Rona came home from NYC for a family barbecue, in which my dad grilled what looked like an entire butcher shop. He likes his meat. So to balance out the excess of beef and chicken on our table, Rona and I decided to make this delicious salad for a perfect summer taste and as a healthy side dish. It was quick and easy to prepare and is a great compliment to a hearty meal. 

Ingredients (serves 6-8)

1 can black beans, drained and rinsed
mangoes, cut into 1/2 inch cubes
1 avocado, cut into 1/2 inch cubes
1 1/2 cups shredded lettuce
About half of a small yellow onion, diced
3 large tomatoes, diced
2 tablespoons lime juice, or to taste
Salt & pepper to taste 


1) In a large mixing bowl, combine black beans, lettuce, onion, and tomato. Toss by hand. Next add the avocado and mango and toss gently (these things get soggy so do this by hand.) 

2) Add the lime juice, salt and pepper and toss gently once again.

3) When the ingredients are evenly mixed, cover and refrigerate for at least an hour. 

Next on the agenda...a recipe from my new Mediterranean cook book. I'm thinking paella!


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