| Avocado with Black Bean Salad |
Preparation Time: 10 minutes
Total Time: 15 minutes
Flavor: Tropical/Mexican
Serves: 4
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1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil
15 ounce canned black beans, rinsed and drained
1/4 green bell pepper, finely chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, (optional)
2 teaspoons fresh cilantro leaves, chopped
1 avocado, quartered
Place lime juice in a large bowl; gradually whisk in oil.
Stir in beans, bell pepper, garlic, salt, black pepper, cayenne (if using), and cilantro.
Place avocado, cavities up, on four plates. Spoon the bean mixture into the cavities, so it overflows onto the plate.
Chef's Notes:
If your serving this with a spicy entree, go easy on the cayenne pepper in this dish.
Garnish note: Alternately, this salad looks lovely presented on a lettuce leaf-lined salad plate.
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