Avocado, Black Bean and Tomato Salad

A favorite from my friend and colleague Jean Anderson.

Makes 4 servings

2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 large scallions, trimmed and finely chopped (include some green tops)
1 large garlic clove, minced
1 firm-ripe Haas avocado, peeled, pitted, and diced
One 15 1/2-ounce can black beans, rinsed and drained
One 10-ounce can diced tomatoes with green chilies, drained well
1/2 teaspoon salt
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
One 10-ounce bag European salad mix (iceberg, romaine, escarole, endive and radicchio)

  1. Whisk lime juice, olive oil, scallions, and garlic in a large bowl until “creamy.” Add avocado and toss lightly.
  2. Add beans, tomatoes with green chilies, and salt. Toss lightly again and let stand at room temperature 20 minutes to combine flavors. Taste for salt and adjust as needed.
  3. Add cilantro and parsley, toss again, and let stand 5 minutes. Meanwhile bed greens on large deep platter.
  4. Spoon bean mixture on top of salad mix and serve.
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2 Responses to Avocado, Black Bean and Tomato Salad

  1. Victoria says:

    What salad dressing did you use on a papaya, mango, avocado you made in the Keys, on PBS

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