In the mood for bean salad? Let’s add some avocado to the mix!

 

Don’t you just love summer? When you can cook on your grill, eat outside on the deck, enjoy the warm summer air and listen to the birds, all while enjoying a great summer meal.

I love using my grill as this means less clean up in the kitchen, plus I am an outdoor person. I try being outside as much as I can. I love working on my deck, sitting in the shade listening to the neighborhood and the animals. I am very lucky to live in the country. I imagine it’s quite different in the city. I consider myself quite fortunate, I guess.

After first moving out of the house I have lived in for 15 years with my ex-husband, I moved to the next town over and met my new best friend, who introduced me to this delicious salad. We cooked and ate often together having the best of times. I love it when you can find those kinds of neighbors that you can just connect with and become close friends.

This bean salad has become one of our favorite side dishes. It goes really well with any kind of grilled meats. It is simple, easy to make, and highly nutritious.

So this recipe does not have any measurements this is a recipe you can truly play around with. This means you can add as much of the ingredients as you like depending on your taste buds. I will give you suggestions though for how much I use each.

In the mood for bean salad? Let’s add some avocado to the mix!

So let’s get started cooking bean salad :

You will need:
  • Tomatoes (I use 2-3 large organic or 1 container of cherry tomatoes) cut into bite-size pieces.
  • Avocado (I use 2 avocados) cut into bite sizes pieces
  • Corn (I use a small bag of organic frozen defrosted corn or 1 can of organic corn)
  • Black beans (I use 1 can of organic black beans, rinsed)
  • Cilantro (I use ½ bunch of cilantro, coarsely chopped)
  • Lime Juice (depending on taste and size I use between half to one lime)
  • Olive Oil
  • Sea Salt, Cayenne, Paprika

Mix all the ingredients together taste and add extra seasoning, lime juice, and cilantro if needed.

I would suggest eating this salad as soon as possible, as the avocado can get mushy and discolored.

You can keep the leftovers in the fridge, but I would not suggest keeping it longer than 48 hours, I find it just doesn’t taste as good, plus the texture goes downhill. With this being said try making enough so it will get finished with dinner.

Ok, my peeps as you are reading this, I appreciate your continued support and trying my recipes, I would love some feedback from you! Tell me how you liked this salad and what you ate with it. I will make mine with chicken burgers tonight.

If you are interested in going further with conquering your health and lifestyle, I would love for you to schedule a virtual cooking class with me, where we will focus on your dietary needs.

Click this link and I will see you on the other side: https://p.bttr.to/2USycS2

Ready to take your dietary needs to the next level and quit added sugar, with a support system by your side? Click this link to sign up: https://p.bttr.to/2VOXaCK
Not ready to commit but want to get to know me a bit better? Check out my website and find all your answers.
Click this link to find out more: http://www.healthyforfood.com
If you enjoyed this recipe check out my quinoa salad, I think you will like it.
Click this link for my recipe: https://berrygoodfood.blog/gluten-free-dairy-free-sugar-free-quinoa-salad/
Thanks for stopping by, until next time,
Xx Andi 🙂

Learn more about Andi