I took this salad to a neighborhood picnic last weekend and it was a hit! Rich and I liked it so much that we wanted more the following day so I made it again. Then we proceeded to eat it for the next 3 days tucked in a whole wheat pita for lunch and rolled into a burrito the next night for dinner. Yeah, we liked it just a little:) I love to find a delicious recipe that’s full of goodness too.
There are lots of ingredients and a bit of chopping, but all quite easy and doable.
Here’s what you’ll need:
1 can black beans, well-rinsed
1 bag frozen corn, thawed
1/4 c sliced black olives
2 oranges, chopped into cubes
1/2 c fresh cilantro, chopped
1/2 vidalia onion, diced
1 to 2 pints grape or cherry tomatoes, sliced in half
1 avocado, diced (if avocado is small, use 2!)
4 c baby spinach leaves, chopped or torn into bite-size pieces
1 jalapeno, diced, optional (I left this out)
1 T agave or honey
1 T olive oil
3 T apple cider vinegar
For the dressing:
Whisk together the juice of 2 limes, 1 T agave syrup or honey, 1 T olive oil, 3 T apple cider vinegar
To prepare, throw the beans, corn, olives, tomatoes, onions, spinach, and cilantro into a large bowl and gently toss. In separate bowl place diced avocado. Toss orange pieces on top of avocado and fold in. (The citrus will keep the avocado from browning, so you want to get it coated in the juice from the orange). Place the orange and avocado mixture on top of the salad, add the dressing and gently toss it all together. Sprinkle with sea salt and ground pepper. Serve immediately or refrigerate until you’re ready. Gets better every day!
Peace and Beans,