Black Bean Salad

One more recipe long awaiting its moksha (in the form of blog posting of course) is my black bean avocado salad. It is something we had on Christmas but I have been making it ever since. We have fallen in love with the dish. The idea is borrowed from a Mexican Fajita platter. They generally provide guacamole and beans separately along with a host of other condiments. Me and honey both like the guacamole and the beans but we are trying to keep it rather figure friendly so we do not want to load ourselves with sour cream and cheese. Therefore I decided to combine guacamole with black beans and use no fat what so ever. Was not Avocados high in fat? So here it is. We eat this dish all by itself, sometimes on a toast, some times on a corn taco and sometimes with a basket of baked chips. Goes well with practically everything.


Avocado 1 ripe diced
Red onion 1 small diced
Black beans 1 can drained and rinsed
Tomato 1 medium diced
Green chillies 3-4 (adjust according to your heat levels, we are big time spice eaters)
Fresh Coriander a small bunch chopped fine.
Ground cumin 1 tsp
Salt to taste
Pepper a dash

Method:

• Toss all the vegetables and beans together.
• Mix in the seasonings, taste and adjust. Sit the mixture for at least 30 minutes to an hour for all the flavors to combine.
  
• Serve chilled or at room temperature.
  

This is my entry to SWC Salads under 15 minutes hosted by our beloved LG...