It's summer and at times cooking over a scalding stove or even the thought of eating something hot is the last thing on your mind. Instead, opt for a delicious, cold dish with the below recipe to add to your seasonal repertoire before hunger sets in.
This classic black bean salad gets a creamy addition of avocado and is perfect on its own or over a bed of your favorite greens.
Total time: 30 mins
Servings: 4
Ingredients
1/2 cup thinly sliced red onion
1 medium ripe avocado, pitted and roughly chopped
1/4 cup cilantro leaves
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
8 cups mixed salad greens
2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
1 pint grape tomatoes, halved
1 (15 ounce) can black beans, rinsed
Directions
Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.
Recipe reprinted courtesy of EatingWell.
Check out even more cold and no-heat required recipes here.
