Avocado Salad
Tue, Feb 15, 2011
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I used my cilantro-lime vinaigrette taco salad recipe (adapted from a Cooking Light recipe) to make a refreshing avocado salad. I kept it simple with avocado, corn, black beans and bell peppers but you can adjust the salad fixings to your tastes and what you have on hand.
| Avocado Salad |
Recipe Type: Salad
Author:
Prep time: 30 mins
Total time: 30 mins
Serves: 4-6
This refreshing salad is the perfect side for many meals.
Ingredients
- Cilantro-Lime Vinaigrette
- 1/4 cup chopped, seeded tomatoes
- 1/4 cup chopped cilantro
- 1 tsp olive oil
- 1 Tbsp cider vinegar
- 1 tsp grated lime rind
- 1 Tbsp lime juice
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1/8 tsp-1/4 tsp garlic powder
- Salad Fixings
- 1 tomato, chopped
- 1/2 -1 red or orange bell pepper, chopped
- 1 cup frozen corn, thawed
- 1 can black or pinto beans, drained and rinsed
- 1 avocado, cut in chunks
Instructions
Cilantro-Lime Vinaigrette
- Combine all of the ingredients in a blender and process until smooth.
Salad
- Toss the vinaigrette with the salad fixings.
Tags: avocado, bell pepper, black beans, cilantro, lime
Thanks for this very delicious salad! Our friends raved about it and requested the recipe. I used spinach as the base and added feta cheese. I marinated the salad in the
vinaigrette for about two hours and it was perfect! There wasn’t anything left over.