Cilantro Avocado Salad
This fresh cilantro avocado salad is a fiesta to the mouth! Loaded with black beans, corn, tomato and red onion with a simple lime dressing, cotija cheese, and a sprinkle of spice, it’s filling and fabulous!
Dovetailing Tip: The Tacos in todays meal have black beans in them. Leave out the black beans in this salad, if desired.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | cilantro leaves (1 large bunch) |
| 1 | large avocado, diced |
| 1/2 pound | roma tomato, chopped (4-6 small tomatoes) |
| 1/2 | medium red onion, thinly sliced |
| 1 cup | canned black beans, drained and rinsed |
| 1 cup | canned whole kernel corn, drained |
| juice of a large lime | |
| 2 tablespoons | olive oil |
| salt and black pepper (or red pepper flakes), to taste | |
| 1 cup | crumbled cotija or queso fresco cheese |
Directions:
Submerge cilantro in a bowl of clean cold water a few times to clean thoroughly. Let dry between paper towels and then remove cilantro leaves from the stems.
Place cilantro leaves in a large mixing bowl. Add diced avocado, chopped tomatoes, sliced red onion, black beans and corn. Squeeze lime juice over ingredients in the bowl and drizzle with 2 tablespoon olive oil. Toss gently to combine well. Salt and pepper (or red pepper flakes) to taste. Sprinkle with cheese and toss again.
Serve as a side dish or a main salad. Store in the refrigerator.
Source: thebakermama.com
