Southwestern Avocado And Black Bean Salad Food

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD

Steps:

• In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper.
• In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.

AVOCADO AND BLACK BEAN SALAD

Steps:

• Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

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!).

BLACK BEAN AVOCADO SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat. , Cover and refrigerate for at least 1 hour before serving.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.