Avocado Bean Salad Food

QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)

Steps:

• Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
• Chop the red pepper.
• Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
• When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
• Transfer to a big bowl, add the avocadoes and stir gently.
• Eat straight from the bowl a bit warm or put in fridge and wait to cool.
• If you want, season to taste adding more cayenne or garlic or salt or pepper.

AVOCADO BEAN SALAD

Steps:

• In medium bowl, combine all ingredients except leaf lettuce and dressing. Place 1/2 cup lettuce on each of 4 serving plates; top with 1/4 of avocado mixture. Serve with your favorite dressing.

MEDITERRANEAN AVOCADO AND BLACK BEAN SALAD

Steps:

• Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).

STEAK, AVOCADO, & BEAN SALAD

Steps:

• Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
• For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
• Set aside.
• Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
• Remove from the pan, let it sit for a few minutes, then slice into thin strips.
• Toss the green onions with the salad greens and arrange on seving plates.
• Pour some dressing over the greens, reserving some for topping the salad later.
• Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
• Arrange the steak over the greens, then add some crushed chips over that.
• Divide the rest of the dressing over the salads, serve immediately.

AVOCADO AND BLACK BEAN SALAD - TYLER FLORENCE

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.