I found this recipe online almost three years ago on the Vegetarian Times website. Whenever I find a recipe online I print it out and it goes into a basket to try at a later date. This one got buried so I didn't try it until last summer. It was so simple and we enjoyed the taste so much that I've tried to make it at least once a month since then, even more often in the warm summer months. It makes a nice light salad served with tortilla chips for scooping, but would also be tasty (and lower calorie) served over a bed of mixed greens or crunchy kale.
As always I've modified the recipe just a little. In this case just increasing the quantities of veggies of beans. The original recipe can be found by clicking this ---->LINK. If you are not a fan of black beans I am sure you could be adventurous and substitute white cannellini beans, kidney beans or even chick peas. And as long as your mustard of choice is gluten free, this recipe is gluten free.
BLACK BEAN AVOCADO SALAD
2 Tbsp Lemon Juice
1 Tbsp whole-grain Mustard
2 Tbsp Olive Oil
1 Can whole Black Beans, rinsed and drained
1 Cup frozen whole Corn, thawed
1 large Avocado, peeled, pitted and diced
1 Sweet Red Pepper, diced
1/2 Cup chopped Celery
1/2 Cup coarsely chopped Cilantro
4 Green Onions, trimmed and thinly sliced
1. In a small bowl whisk lemon juice, mustard and olive oil. Set aside.
2. In medium sized serving bowl mix beans, corn, avocado, red pepper, celery, cilantro and green onions. Drizzle with dressing and toss.
3. Season with salt and pepper. I usually serve this with hot pepper sauce to drizzle on top prior to eating.
** Please note that the red pepper is missing in the photos above. I admit I forgot to buy one and it was not worth the effort to go to the grocery store for one pepper. The salad was still good, but I did miss the pepper.
- Au Revoir
" Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people." Elizabeth Berry