If we didn’t love living in the northeast, my family would do well in California — especially if we could have an avocado tree in our backyard. That would be awesome. We love the silky green flesh of avocados and eat them often when they start appearing in grocery stores for about $1 each. Some of our favorite ways to enjoy avocado? Mashed on toast with eggs over easy, scooped onto tortilla chips (as guac, of course) and sliced into salads.
This salad celebrates the avocado (along with a few other of our favorites: fresh sweet corn and red bell peppers) in a simple but scrumptious light lunch. The best thing about this salad? It can go from ingredients to plates in a mere 10 minutes, if you are in a hurry.
Serve this with a few tortilla chips and it’s heaven.
Black Bean Avocado Salad with Corn and Red Peppers
1 Hass avocado, pitted, peeled and diced
1 large red pepper, diced
1 can black beans, drained and rinsed
1 ears fresh corn, cooked and kernels removed from the cob
1 lime, juiced
2 tbsp extra virgin olive oil
salt and pepper, to taste
Stir together the avocado, red pepper, black beans, corn, lime juice and olive oil. Season with salt and pepper, to taste.
Enjoy immediately or chill until ready to serve.
Leftovers can be stored in the fridge for up to two days.
Optional: Love cilantro? Stir a few tablespoons of finely chopped cilantro into this salad for more fabulous Southwest flavor.