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Black Bean Avocado Salad
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Description
This recipe was from a fellow Army wife and was passed around our entire neighborhood. It is perfect on its own, on top of burgers, topping greens or as a dip! There is never any left after a BBQ or potluck so make extra to keep at home!
Ingredients
- 3 Ripe Tomatoes, Diced
- ½ whole Red Onion, Diced
- 2 whole Avocados, Peeled, Pitted And Diced
- 2 cloves Garlic, Minced
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- ½ cups Corn Oil - Vegetable Oil Can Be Used, But I Don't.
- ¼ cups Lemon Juice - I Try To Use Fresh If Possible.
- 1 Tablespoon Coarse/kosher Salt
Preparation
Place all of the diced veggies, garlic and beans in a large bowl and gently stir to combine.
Pour the oil and lemon juice over the salad and stir. Season with the salt and stir to combine.
Cover and refrigerate at least one hour before serving. I usually make this in the morning for an evening event. I stir it a few times during the day. The longer it marinates the better it gets!
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