This is a fabulous salad.
Terry
Black Bean Avocado Salad
Recipe By: Moosewood Restaurant Simple Suppers
Summary:
I served this at my 10/16 Sandwich Party. I did not use salad greens, tortilla chips, olives or cheese in the recipe.
I made the Cilantro Lime Dressing in the blender so it was nice and smooth. Large pieces of avocado got everyone's attention. It looked beautiful in my large coral colored bowl.
Ingredients:
- 1 15 ounces can black beans, rinsed and drained
- 1 1/2 cups cooked corn kernels
- 2 avocado
- 8 cup salad greens
- tortilla chips
- chopped green olives, optional
- sour cream or grated cheese, optional
Cilantro Lime Dressing
- 1/4 cup cilantro, fresh
- 2 scallions, sliced
- 1/4 cup lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes, optional
- 1/4 cup Olive oil
Directions:
In a bowl, toss the beans and corn with the cilantro lime dressing. Peel and pit the avocados and cut into wedges or cubes.
Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with avocado and ring the salad with chips. If you wish, top with sour cream or grated cheese.
For The Dressing
Whisk together all ingredient in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt and red pepper until smooth. Add the olive oil in a steady street and as soon as it thickens, turn off the blender.
Store in the fridge for up to a week.
My latest photos at
Http://www.flickr.com/terrypogue
Posted by: Terry Pogue <tpogue@comcast.net>
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