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