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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a very versatile salad. You can serve it as a side dish with any grilled or BBQ'd meat, as an accompaniment for your favorite enchiladas or fajitas, or as a dip with tortilla chips. You can add corn to it as well as diced celery- use your imagination! It's from a September 1986 issue of Bon Appetit in the Cooking Class section. Ingredients:
1 cup cooked black beans (may use canned, rinsed and drained) |
1 small tomato, peeled, seeded and diced |
2 green onions, thinly sliced, white part only |
1 serrano chili, seeded and minced |
2 teaspoons chopped fresh cilantro (or to taste) |
1 garlic clove, minced |
2 tablespoons herb vinegar |
6 tablespoons olive oil |
2 tablespoons diced avocados |
salt |
Directions:
1. Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend.
2. (Can be prepared 2 days ahead, covered and refrigerated.).
3. Just before serving, fold in avocado and season with salt to taste.
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