This. This is what you want to make today.
No really, put that other stuff down. This is it. This is what you want to take to the cookout, to the potluck. It is quick, it is healthy. And it is GOOD.
I am a sucker for avocado. Most mornings I eat half an avocado with my eggs for breakfast. With the runny yolks from the eggs and just a touch of sea salt? OMG, soooo yummy. If you have never thought of the avocado outside of guacamole, let me introduce you to your new food obsession. While perusing Pinterest recently I saw a lot of avocado-based salads. There were lots of different versions popping up on my feed, but I couldn’t make up my mind which one I was going to make. Avocado black bean salad? Avocado, cucumber and feta salad? Avocado corn salad? So I gave up, and just made them all together at once. I looked at all of the dressings, took the common ingredients and made my own.
This is so simple–seriously, less than 15 minutes to throw together. Let it sit for an hour or two in the fridge, and the flavors meld together perfectly. Don’t judge flavor while making it–it takes a bit for the flavor to really come together. You can serve this on its own as a salad, but I found a lot of people prefer it with tortilla chips. The avocado and black beans mean this is full of protein and healthy fats–so it is filling. But the corn and cucumber mean it has lots of veggies too. And the feta? Well, feta just makes everything better, doesn’t it?
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained
- 1 cucumber, diced
- 2 avocados, diced
- 1 package of feta, crumbled
- fresh cilantro, chopped
- 2 limes, juiced
- 2 tsp sea salt
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1. Mix together all of the vegetables into a large glass bowl or container.
- 2. In a separate bowl, whisk together the lime juice, sea salt, olive oil and apple cider vinegar. Add the cilantro and mix. Pour over the veggie mixture.
- 3. Mix the veggies with the dressing, making sure the avocados get coated with the lime dressing, to prevent them from browning.
- 4. Add the feta to the bowl and mix.
- 5. Cover and let sit in the fridge for at least an hour, to allow the flavors to meld.
That’s it! SUPER easy. But oh, it is sooo good. Don’t skimp on the lime juice–the lime makes everything POP. It isn’t tart or overwhelming, just enough to give it a bit of zing. People will be asking all day “Who made this? What is the recipe?!?” It is great as a snack in the afternoons, too.
This post is featured on Natural Family Friday.