Three Bean & Avocado Salad

Being a Miami local now means being in a bathing suit most of the year. I've always loved the small fitting ones that are usually most popular in Europe. I digress. Salads are wonderful but when you start putting on the dressings, they become unhealthy. This Three Bean and Avocado Salad is a great source of protein with no dressing. The natural juices pack more than a punch for your taste buds on a warm day.


Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can red kidney beans, drained and rinsed

  • 1 (15 oz) can garbanzo beans, drained and rinsed

  • 1 (15 oz) can whole kernel corn, drained and rinsed

  • 1 large red bell pepper, diced

  • 12 grape or cherry tomatoes, halved

  • 1 bunch cilantro, chopped

  • 2 large avocados, peeled, pitted and diced

  • juice of 2 limes

  • 1/3 cup olive oil

  • salt and pepper to taste

  • 2 cloves garlic, mashed or finely diced


Instructions:

Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.

Note: After cutting up my avocado I tossed it in the lime juice then added the avocado and the juice to the salad. This will help with the avocado not turning brown before serving.




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