The Holy Grail of Salads: Avocado-Beans Fusion

Avocado, beans, tomatoes, green olives. Imagine that packed in a salad and you’re set for a fast and delicious lunch packed with protein and vitamins.
Plus this salad can dangerously steal the glory of all the other dishes at a dinner party.

Printable recipe: http://www.mamaliga.com/salad/avocado...

Let’s get to work:

25 cherry tomatoes
Half a red onion
15 oz (425g) black beans thoroughly rinsed
6 oz (165g) jar of green olives (stuffed with pimiento is a plus)
half a red bell pepper diced
2 avocados pitted
bunch of fresh cilantro chopped
salt & pepper to taste
lime juice from a lime
extra virgin olive oil

There’s not much to be done here but chopping/dicing the ingredients and adding them to a salad bowl.
Start with cutting the cherry tomatoes in half and adding them to a big salad bowl. Follow with finely dicing the half of the red onion. Rinse the canned black beans under cold water until it runs clear, drain well, and add to the bowl. Drain the green olives (don’t rinse), roughly chop, and add to the bowl. Next, finely chop the red pepper and add that too.
With the avocado, I half them, then take the pit out with the knife, and using a dull knife I cut the inside into small squares. Then just scoop each half out with a spoon.
Add the chopped cilantro, salt and pepper to taste, the lime juice, and a drizzle or two of extra virgin olive oil.
The salad will smell out of this world, so grab some chips and start snacking.
You’ve earned your first place in the queue to taste it.

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