Black bean avocado salad with lime and cilantro


Black bean avocado salad with lime and cilantro
Recipe type: 1 Protein and/or 1 Starch
The beans in this recipe can "count" as protein or starch. Use any type of beans (black, pinto, kidney, garbanzo) or mix several types.
  • ¼ c balsamic vinegar
  • ⅛ - ¼ c water
  • juice of 1 small fresh lime
  • ¼ c olive oil
  • 1 can black beans, well drained
  • 1 can garbanzo beans, well drained
  • 1 can pinto beans, well drained
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ medium onion, very finely minced
  • 1 bag (10 oz) frozen white corn
  • 1 pint cherry or grape tomatoes, halved
  • ½ bunch cilantro, washed and chopped
  • 1 cup fresh snap peas, washed, de-stringed, and halved
  • 2 ripe avocados, diced
  • Salt and pepper
  1. Prepare dressing: In a small bowl, combine vinegar, water, and lime juice. Whisk in olive oil and set dressing aside.
  2. Mix remaining ingredients except avocados. Just before serving, toss with dressing and top with diced avocados.
  3. Season with salt and pepper to taste.