Spring Go-To Recipe for any occasion.
I don't know about you, but between work, kids and life in general, I feel as though I need another few hours each day in order to get everything done, or some days get even half-done! So when I find a recipe that I can use for multiple meals I get excited. This avocado bean salad recipe was given to me years ago by a great friend and I am so thankful. I’ve made it to take as an appetizer or salad to someone’s house, and I’ve also made it for Santa Fe chicken wraps, taco salad and as just a simple side salad. It’s super in spring and summer especially for barbecues. Give it a try and let me know what you think!
Avocado Bean Salad
2 medium tomatoes (cleaned out well so not too juicy)
1 small can corn niblets
1/2 can rinsed black beans
1 red pepper- optional but my preference
1/2 cup chopped cilantro
1/2 cup olive oil
1/2 cup lime juice
1-2 garlic cloves finely chopped
Salt/pepper to taste (I usually don't add any)
Peel the avocado and use a fork to make into a smooth paste in a bowl.
Chop the tomatoes and red pepper and add to the avocado.
Add the corn niblets and black beans to the bowl and mix well.
Use the cilantro to taste or as a garnish.
Mix the dressing ingredients and then dress the salad immediately prior to serving.
If serving as an appetizer, just add scoop taco chips.
If making Santa Fe chicken wraps, add the salad to cooked chicken with a little sour cream in a wrap.
If making taco salad, cook ground beef with taco seasoning and add the avocado bean salad to the meat with taco chips.