1

ABOUT THE RECIPE:

Besides displaying a beautiful rainbow of colors, this salad offers a crunchy yet creamy texture and a zesty taste that make it appealing summer fare. Whole-grain crackers are a good accompaniment to this dish.

Makes 3 to 4 servings

2

INGREDIENTS:

DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh cilantro or basil
1⁄2 teaspoon salt
1⁄2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Freshly ground pepper, to taste

SALAD
1 can (about 15 ounces) black beans, drained and rinsed
1⁄2 medium/large cucumber, seeded and cubed (peeling first is optional)
1 cup cherry or grape tomatoes, halved
1 sweet red bell pepper, seeded and chopped
1⁄2 cup chopped red onion
1 to 2 cloves garlic, minced
1 avocado, pitted, peeled and cubed

GARNISH (optional)
1 teaspoon lemon zest and/or 2 teaspoons chopped fresh basil

3

INSTRUCTIONS:

To make the dressing, put all the dressing ingredients in a small bowl and briskly whisk until smooth and emulsified.

To make the salad, combine the beans, cucumber, tomatoes, bell pepper, onion and garlic in a salad bowl and stir gently until thoroughly combined.

4

Pour the dressing over the salad and gently toss until the vegetables are evenly coated. At this point, the salad may be covered and refrigerated for up to 3 hours if desired.

Just before serving, add the avocado and toss gently. Add optional garnishes and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

Besides displaying a beautiful rainbow of colors, this salad offers a crunchy yet creamy texture and a zesty taste that make it appealing summer fare. Whole-grain crackers are a good accompaniment to this dish.

Makes 3 to 4 servings

2

INGREDIENTS:

DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh cilantro or basil
1⁄2 teaspoon salt
1⁄2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Freshly ground pepper, to taste

SALAD
1 can (about 15 ounces) black beans, drained and rinsed
1⁄2 medium/large cucumber, seeded and cubed (peeling first is optional)
1 cup cherry or grape tomatoes, halved
1 sweet red bell pepper, seeded and chopped
1⁄2 cup chopped red onion
1 to 2 cloves garlic, minced
1 avocado, pitted, peeled and cubed

GARNISH (optional)
1 teaspoon lemon zest and/or 2 teaspoons chopped fresh basil

3

INSTRUCTIONS:

To make the dressing, put all the dressing ingredients in a small bowl and briskly whisk until smooth and emulsified.

To make the salad, combine the beans, cucumber, tomatoes, bell pepper, onion and garlic in a salad bowl and stir gently until thoroughly combined.

4

Pour the dressing over the salad and gently toss until the vegetables are evenly coated. At this point, the salad may be covered and refrigerated for up to 3 hours if desired.

Just before serving, add the avocado and toss gently. Add optional garnishes and serve.

Avocado, Black Bean, and Tomato Salad
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
0
(Visited 4 times, 1 visits today)