When it comes to my favorite foods, avocados make the top 5. I try to keep them on hand at all times. This recipe is full of great ingredients, so I guess I’m playing favorites by using the avocado to name this salad. It looks beautiful on the table and tastes like summer!
Here’s how its made.
Ingredients:
- Avocado (1-2 ripe)
- Bell pepper (1 red, 1 yellow, 1 green)
- Green onions (1 bunch)
- Cilantro (about 1/2 a bunch)
- Cherry Tomatoes (1 pint, small container)
- Black Beans (1 can or about 1 cup of dry beans, prepared)
- Corn (fresh frozen or 1 can)
- Jalapeño (1-2)
- Limes
Spices:
- Garlic Powder
- Cumin
- Salt (I prefer pink Himalayan)
Dressing:
- Lime juice (real) 1-2tablespoons
- Apple cider vinegar (preference Braggs Brand) 1-2tablespoons
- Liquid Aminos (Braggs brand also sells this found near salad dressing) 1-2tablespoons
- Olive Oil 1-2tablespoons
Directions:
Wash and drain all veggies. Chop, bell peppers, green onions and cilantro. Cut cherry tomatoes into quarters. Drain caned corn (bagged fresh corn should be thawed and drained prior to using). Throw all ingredients into a large bowl. If you want it spicy you can add your jalapeño now.
I almost always use dry beans and cook them myself. I like that you can control what is added to them and they haven’t been sitting on a shelf in a can. You may use either. Place fully cooked beans (either canned or cooked at home) into a colander, rinse, drain and combine with veggies.
Mix the dressing ingredients together. Use the full 2 tablespoons of each ingredient for a bolder flavor. Pour over vegetable mixture.
Sprinkle with garlic powder, cumin and salt to taste.
Stir well. You want to get it mostly mixed before adding the avocado.
Cut avocados in half remove the pit. Leaving meat of the avocado in the skin slice length wise then cross ways with out cutting through the skin making cube shapes. Then spoon the avocado out of the skin into the bowl of veggies. You want the avocados to hold together in cubes so, stir a little after they are added but not too much.
Quarter limes and serve on the side. You may want to keep it mild leaving the jalapeños out to use as a topping. You can also add shredded cheese or dress it up with some crumbled bacon. Don’t have green onions? Change it up, throw in diced red onions. The options are endless. It’s the dressing and fresh lime slices that really add the zing and flavor!
Now, I took this dish to share with my women’s Bible study group last night, they seemed to enjoy it. I think one of them even said it was “fantastic” and there’s no way anyone’s lying at Bible study, right?!
So, here’s hoping you like it too!
