Tuesday, March 8, 2011

Avocado Bean Salad

This is a simple recipe that is very yummy! All measurements are approximate and can be tweaked to your own preferences.

3 TBS olive oil
1 large sprig each: sage, tarragon, marjoram, oregano (or any combination of herbs you love)
a bunch of chives (define "bunch" to your own taste)
2 cans black beans, drained and rinsed
1 can garbanzo beans or cannellini, drained and rinsed
1 or two green onions, diced (optional)
2 avocadoes, diced
salt and pepper

Chop herbs and place them with olive oil in a bowl or pitcher. Optional: process with a stick blender (chopping blade) for a few moments.

In a large bowl place the beans, green onion, and the avocado. Pour the herbed olive oil over the vegetables. Sprinkle generously with salt and pepper.

Mix vigorously. The avocado will mash up a bit, coating the beans.

The flavors are best if you prepare and chill the salad for an hour or two before serving.

For a more colorful salad, add fresh diced tomatoes.

I like to just eat this with a spoon, but it is lovely on a bed of greens, on whole wheat crackers, or on small slices of rustic bread.

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