Fiesta Black Bean Salad with Avocado and Lime
Fiesta Black Bean Salad with Avocado and Lime
I sincerely hope you had a great Memorial Day with family and friends. We took the time to watch the PBS National Memorial Day concert last night and it was very moving. I’m so humbled by those who sacrifice so much so that I can live with freedoms not available to most of the world. I am truly grateful.
I also remember good friends and family in my life who continue to bless me with love and kindness. I remember with absolute gratitude my wonderful parents, both now departed, who gave me opportunity to grow, flourish and fly growing up in Southern California with my seven siblings. We lived a charmed life filled with fun gatherings, mostly at my childhood home when aunts, uncles and cousins would gather for fun and food.
We hosted a similar gathering today at our home but, without extended family in the area, we invited good friends for a traditional barbecue complete with a competitive game of badminton. This black bean salad made a big hit with it’s bright colorful vegetables blended with monounsaturated-rich avocado. It’s so simple to make. Add as much jalapeno as you think tolerable; that’s your call. The inspiration for this dish comes from a wonderful recipe at Whole Foods Market recipes here.
- Fiesta Black Bean Salad with Avocado and Lime
- 2 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp lime juice
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt added white beans, rinsed and drained
- 1 cup shredded romaine lettuce
- 1 cup grape tomatoes, halved
- 1 cup roasted corn or 1 (15-ounce) can sweet corn, drained
- 1 small red bell pepper, chopped
- 1/2 cup diced red onion
- 1 small jalapeno pepper, finely diced
- 1/2 cup toasted pumpkin seeds (optional)
- In a large bowl, combine all ingredients. Toss to combine. Cover and chill until ready to serve.
victoria brady
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