I’m having a lazy day at home today, hanging out with my daughter, who is about to start making my birthday cake (happy birthday to me!). Seemed like a perfect day for a healthy lunch salad.
Tangy lime, creamy avocado and crunchy bell peppers come together in this refreshing salad. It’s just simple and delicious.
Ingredients
2 ripe Haas avocados,
1/2 cup black beans, cooked, rinsed and drained
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/4 cup small cherry tomatoes, cut in half
1/4 cup red onion, finely diced
Juice of one lime
1/4 tsp kosher, plus more to taste
1/4 tsp cumin
Pinch cayenne
Pinch red pepper flakes
Chopped cilantro
optional: 1/2 jalapeno, finely diced, if you want more heat
Mix the beans, peppers, onion and tomatoes together in a small bowl. Add the lime juice and spices and taste for seasoning. Adjust accordingly (more heat, more salt, etc).
Cut the avocados in half and remove the pit. Score each half with a knife, cutting lines in both directions, to form a grid. Don’t cut through the skin.
Heap each avocado with the bean and pepper mixture. Sprinkle with kosher salt and freshly ground pepper. Garnish with cilantro and serve right away.
Makes 4 servings (1 “cup” each)
Adapted from Smitten Kitchen
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