Zesty Black Bean and Avocado Salad

Summer is the season for making simple and undemanding but fresh and refreshing bean salads that provide necessary protein and nutrients without taxing either your digestive system or your time and patience in the kitchen. Fresh vegetables and herbs from your garden or local market create beautiful contrasts in color, taste and texture that please the eye and the palate. Crunchy celery and peppers and creamy avocado combine with tender black beans and a zesty cilantro, lime and chili vinaigrette to create this vibrant, healthy and refreshing salad that is certain to be a hit on your patio table this year.

Zesty Black Bean and Avocado Salad

Recipe by Lisa Turner Cuisine: Mexican Published on July 25, 2012 Simple, vibrant, healthy and refreshing summer black bean salad with crunchy celery and peppers and creamy avocado dressed in a zesty cilantro, lime and chili vinaigrette Print this recipe Salad: 3 cups cooked black beans (1 cup dried or 2 14 oz cans) 2 tablespoons red wine vinegar 1 medium avocado, diced 1 stalk celery, diced 1 green onion, sliced 1 cubanelle pepper or 2 jalapeños, seeded and diced 1/2 red bell pepper, seeded and diced Dressing: 1/4 cup olive oil 1 tablespoon champagne or white wine vinegar 1 fresh green chili or jalapeño, seeded and minced small handful fresh cilantro, finely chopped juice from 1 lime 1/2 teaspoon sea salt fresh ground black pepper to taste Instructions: If cooking black beans for this recipe, rinse and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain. Transfer the beans to a mixing bowl. Pour the red wine vinegar over the beans and toss. Let stand to cool to room temperature. (If using already cooked beans, let stand to warm to room temperature.) Add the vegetables to the beans. In a separate small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine. Serve at room temperature. You can also make this ahead of time and refrigerate for 2 to 3 hours for serving cold, although the avocado should be peeled and chopped as close to serving time as possible. Makes 4 to 6 servings

More bean salads from Lisa's Kitchen:
Black Bean Mango Salad
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad

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