Black Bean & Avocado Salad
This salad made from pantry staples and fresh herbs can be tossed together quickly when unexpected guests show up! Packed with fibre, protein, iron, and vitamins A and C, this colourful salad is not only light and refreshing but attractive too. Make this a complete meal by serving it with crusty whole grain bread on the side.
Ingredients:
| Black beans | 2 cans | 400 g |
| Sweet corn | 1 can | 400 g |
| Orange pepper, diced | 1 | 1 |
| Cherry tomatoes, quartered | 1 ½ cups | 375 mL |
| Extra virgin olive oil | 3 Tbsp | 45 mL |
| Fresh parsley, chopped | 3 Tbsp | 45 mL |
| Fresh basil, chopped | 3 Tbsp | 45 mL |
| Fresh mint, chopped | 2 Tbsp | 30 mL |
| Avocado, diced | 1 | 1 |
| Lemon juice | 1 Tbsp | 15 mL |
| Salt | To taste | To taste |
| Black pepper | To taste | To taste |
Directions:
- Rinse and drain the beans and place in large bowl.
- Rinse and drain the corn and add to the beans.
- Add diced peppers and quartered tomatoes into the bowl.
- Stir in all fresh herbs and pour in olive oil. Toss gently to mix.
- In a separate bowl, toss avocado cubes with lemon juice to prevent browning.
- Add avocado to the salad and mix well.
- Season with salt and pepper and serve.
Makes 4 servings (459g / serving)
