Ryan had his last day of school yesterday so today we spent the morning together chillaxing, shopping and un-cooking (get it? Because the salad doesn’t require cooking?! Har har har). He based this recipe off a black bean and avocado salsa his cousin Sarah made for one of the Bruins games the other night. He couldn’t stop raving about it!! I’m so glad we made it today! This recipe is AMAZING!! Not only is it versatile, but it is extremely easy and fast. This salad can be used as a wrap stuffer, salad topper, or a dip for chips! What else could you ask for?? …okay, no, it can’t do the dishes.
Black Bean and Avocado Salsa
1 pint grape tomatoes, halved
3 medium avocados, diced
1 large red onion, diced
Juice from 2 limes and lime zest
1 can black beans
1 can whole kernel corn
Handful fresh cilantro, roughly chopped
1/2 tsp. sea salt
Fresh ground black pepper
1/4-1/2 tsp. cumin
Add all ingredients to a mixing bowl and stir to combine!! Voila! Enjoy.
Instead of using this as a dip for chips, we made delicious wraps!!! I put a chopped up veggie burger, mixed greens salad, and this black bean and avocado salsa in a whole wheat lavash wrap. AHH!! Tremendous!
I can’t wait to make this again to bring to a cookout or summer party!! I have a feeling it will be a hit!
Thanks Ryan!!! (: