This is the Avacado Salad that Julie made for the Inferno Book Group. She got the recipe from Lisa S.
Here's the salad recipe from last night if you are interested. Thanks for coming and to all who brought yummies! I thought it was a great discussion!
Julie
I cut the recipe in half, but still add two avocados. I am also generous with the lime and lime zest.
Ingredients
2 15-ounce can black beans, rinsed and drained
1 1/2 cup of corn
2 red or green bell peppers, diced
1 chopped cucumber(optional)
2 cloves garlic, minced
2 tablespoons minced onion or granny smith apple
2 teaspoons salt
¼ teaspoon cayenne pepper or chilli powder
1 1/2 tablespoons sugar
5 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Instructions:
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.
2 15-ounce can black beans, rinsed and drained
1 1/2 cup of corn
2 red or green bell peppers, diced
1 chopped cucumber(optional)
2 cloves garlic, minced
2 tablespoons minced onion or granny smith apple
2 teaspoons salt
¼ teaspoon cayenne pepper or chilli powder
1 1/2 tablespoons sugar
5 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Instructions:
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.
Enjoy!
No comments:
Post a Comment