This salad is probably one of my favorite recipes on the website. I love the combination of black beans, vegetables, and diced avocado, tossed in a light lime-flavored dressing. The flavors really blend nicely after it sits for a couple of hours, but will reach its peak after about 24 hours. Serve as a side dish or a topping for a green lettuce salad. It’s good any way you have it!
Mediterranean Black Bean Salad
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped green bell peppers
1 cup chopped red bell peppers
1 cup chopped tomatoes, unpeeled, unseeded
1 cup chopped avocado, cut into ½-inch cubes (about 1 medium avocado)
½ cup diced onions
¼ cup chopped fresh parsley or cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon salt
Put beans, peppers, tomatoes, avocado, onions, and parsley in a large bowl. In a small bowl, combine lime juice, olive oil, garlic, and salt. Whisk until combined and pour over salad.Toss well to coat. Refrigerate for 2-4 hours to allow flavors to blend, and serve.
Yield: 12 servings (serving size: about 1/2 cup)