Apparently I'm on a blog stalking roll with another OSG recipe.
I'll just say this.
When she says "easy" here, she is NOT joking.
This literally took about 5 mins to throw together, including the chopping. I added some brown rice, as rice and beans combined makes for a complete protein.
Ingredients:
- Two 15-ounce can black beans
- 1 lime, juiced
- 1/2 cup fresh cilantro leaves, chopped
- 2 small shallots, diced
- 1/2 tbsp olive oil
- 3/4 teaspoon ground cumin
- 1/4-1/2 tsp Kosher Salt, to taste
- Freshly ground black pepper, to taste
- 1 large avocado, chopped into 1/2 inch pieces
Directions: Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with chopped avocado on top or mixed throughout the salad. Note that I did not have any cilantro on hand, but it still tasted delicious! Makes 3-4 servings.
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