If you ask me how I feel these days, now that the holidays
are gone, with my boys back to school, and progressively reassuming my life and
work, I would say: simply happy…
But since it’s more about what you do than about
what you say, I’m going to share this salad, lately one of my favorites, not
only because of the amazing combination of flavors, but also because of the
contrast in textures and, last but not last: because it’s in Technicolor!
I served it in layers because it’s fun and somehow I want to
do fun things. It doesn’t matter if you pour all the ingredients in a bowl and
stir them. The result will be the same: a nutritious, fulfilling salad.
And I forgot to tell you: life is beautiful (and fun too!)
Black Bean Salad with
Avocado and Cilantro | Ingredients for 4 portions
2 cups of black beans, cooked and strained
½ cup of red onion finely chopped
1 ½ cup of avocado finely diced
1 cup of tomatoes finely diced
1 cup of fresh cilantro leaves chopped
for the vinaigrette
¼ cup of extra virgin olive oil
2 Tbs. of red wine vinegar
Freshly ground black pepper
Put all ingredients in layers in short glasses:
black beans, onion, tomatoes, avocado and cilantro. In a jar with a lid combine
all the vinaigrette ingredients, and shake until emulsified. Before eating,
pour the salad in individual bowls, add the vinaigrette and combine.
To print the recipe click here.
Etiquetas: beans, cilantro, salads