Wednesday, March 21, 2012

Black Bean Avocado Spring Salad

 Black Bean Avocado Spring Salad
8 Servings

2 cups black beans
2 Roma tomatoes, chopped
1 small red onion, chopped
½ bunch scallions cut on the diagonal
1 large jalapeno pepper, deseeded, chopped
1 small bunch cilantro, coarsely chopped
1 large avocado, diced - How to
1 large mango, diced - How to
For the vinaigrette
Juice of 1 lime
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion

If you must use canned beans, rinse them thoroughly in cold water and drain.
Combine beans and all the vegetables /fruit in a large bowl.
Whisk together the vinaigrette ingredients and pour over salad.
Mix thoroughly and refrigerate at least 1 hour before serving.
Remix salad before serving.

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