Mediterranean Black Bean Salad
This salad is 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 (the longer it sits, the better it gets). Serve as a side dish or a topping for a green lettuce salad. Any way is tasty!
- 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
Dressing
- 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)