This Avocado Black Bean Salad is as nutritious as it is flavorful! Featuring a rainbow of fresh produce, this salad is an excellent side dish or a hearty and healthy meal!
I just returned from the wilds of Alaska, spending a week living off the grid and partying like it was 1899. Though I was fortunate enough to see four moose up close, including two strolling through the front ‘yard’ of our cabin, they all eluded my best efforts to ride them. Fun Alaska fact: 100% of people killed by moose each year die.
Now, after sixteen hours of quality airport time, and fourteen hours of jet lag induced sleep, I am back in front of my computer plugging away at my favorite recipes, like this Avocado Black Bean Salad!
Avocado Black Bean Salad is one of my favorite go-to recipes when I am looking to whip up a big batch of healthy. This recipe is fantastic because it can easily be doubled or tripled if you want to eat it over multiple meals. However, I would not cut up extra avocado because they will brown over time. Instead, just cut the avocado and add it as needed.
Every kitchen has mixing bowls, but one of my favorite kitchen items is my extra large mixing bowl. Using a 5 quart, or larger, mixing bowl is great when you are tossing together large salads because they not only can hold the extra volume, but also contain a deep enough well to prevent the food or liquid from escaping during a vigorous tossing and mixing.
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- 15 oz can black beans drained
- 15 oz can corn kernels drained
- 1 cup cherry tomatoes halved
- 2 avocados chopped
- 1 cucumber chopped
- 1 red pepper chopped
- 1/2 cup Cilantro chopped
- Juice of two limes
- Salt and pepper
Add all ingredients to a large bowl and toss together.
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