In light of of this past weekend’s festivities, today’s recipe and post is for one of my favorite salads. Ever have one of those foods that you crave constantly? This would be mine – only in this case, it’s a salad. Not just any salad, though. This healthy salad recipe is packed with protein and vegetables but still maintains a salsa-like taste. You can either serve it with chips as in a salsa or you can opt to eat it with a fork. Either way, it’s delicious.
The hubs dislikes avocado and detests beans.
(Side bar – I am in no way exaggerating his aversion to beans. I kid you not. He will wash a spoon off if it touched beans or if he thinks it may have touched beans for fear of having his food bean-flavored. And he will refuse any food with beans in it – because picking out the beans doesn’t actually remove the flavor they may have imparted on the dish. Obviously. Purely psychological but I guess we all have those strange quirks, eh?).
And so I end up making this salad for myself OR I make sure to visit my family when my mom is serving it. (My mom was the one who actually gave me the recipe so all credit goes to her.)
If you want an easy recipe for dinner tonight, then you might want to throw this together.
So tell me, is there any food you despise with every fiber of your being? One that you avoid like the plague?
BEAN, CORN & AVOCADO SALAD RECIPE AND INGREDIENTS
1 can black beans, rinsed & drained
1 frozen bag of corn, thawed
2 medium tomatoes, diced
1 avocado, diced
1/3 c cilantro, minced
1 lime, juiced
Dash of salt (or more depending on preference) Combine ingredients together in a bowl. Serve with chips or eat alone as a salad!