1

ABOUT THE RECIPE:

This colorful, delicious and nutritious Avocado and Black Bean Confetti Salad from our fun and fabulous “Lunch Bunch” show in Season Two of Jazzy Vegetarian, makes an excellent luncheon entrée!

3 TO 4 SERVINGS

2

INGREDIENTS:

DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried cilantro
1⁄2 teaspoon salt
1⁄2 teaspoon chili powder
1⁄4 to 1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon freshly ground black pepper

SALAD
1 can (15 to 16 ounces) black beans, drained and rinsed
1⁄2 medium cucumber, seeded and cubed
1 cup cherry or grape tomatoes, halved
1 sweet red bell pepper, diced
1⁄2 cup chopped red onion
1 to 2 small cloves garlic, minced
1 medium avocado, peeled, pitted and cubed

3

INSTRUCTIONS:

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

4

To make the salad, put the beans, cucumber, tomatoes, bell pepper, onion and garlic in a large bowl and stir gently until thoroughly combined. Pour the dressing over the salad and stir gently until the vegetables are evenly coated.

5

At this point, the salad may be covered and refrigerated for up to 3 hours, if desired. Just before serving, fold in the avocado cubes and gently toss to combine. Serve chilled.

Ingredients

Directions

1

ABOUT THE RECIPE:

This colorful, delicious and nutritious Avocado and Black Bean Confetti Salad from our fun and fabulous “Lunch Bunch” show in Season Two of Jazzy Vegetarian, makes an excellent luncheon entrée!

3 TO 4 SERVINGS

2

INGREDIENTS:

DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried cilantro
1⁄2 teaspoon salt
1⁄2 teaspoon chili powder
1⁄4 to 1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon freshly ground black pepper

SALAD
1 can (15 to 16 ounces) black beans, drained and rinsed
1⁄2 medium cucumber, seeded and cubed
1 cup cherry or grape tomatoes, halved
1 sweet red bell pepper, diced
1⁄2 cup chopped red onion
1 to 2 small cloves garlic, minced
1 medium avocado, peeled, pitted and cubed

3

INSTRUCTIONS:

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

4

To make the salad, put the beans, cucumber, tomatoes, bell pepper, onion and garlic in a large bowl and stir gently until thoroughly combined. Pour the dressing over the salad and stir gently until the vegetables are evenly coated.

5

At this point, the salad may be covered and refrigerated for up to 3 hours, if desired. Just before serving, fold in the avocado cubes and gently toss to combine. Serve chilled.

Avocado and Black Bean Confetti Salad
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