Black Bean & Avocado Salad

A refreshing salad that greets summer appetite just right.

Exciting events are happening. Travels to NYC and Toronto. Published in Soap Opera Digest magazine. Painting cakes, donuts, and Basquiat. Frida Kahlo and the blossoming seeds of a new gratifying form of self love. BLM is up on the Harcum College auction site-- bidding starting out at $50. Nephew is growing bigger. Things are looking up on the sweet horizon of life. I wouldn't dream of any other enticement. Life is surprisingly delicious these hot summer days.

Getting my personal experience "Crossing the Toronto Border" fan story published in the July 20, 2015 issue of Soap Opera Digest was a splendid treat! Thank you so much to Michaela for letting me know on Twitter! <3

Nothing more festive than adding fibrous black beans to a salad dish recipe, especially one that was sounding close to holy guacamole. Not that I mind making guacamole and calling it a salad. After all, avocados, tomatoes, cilantro, and onions dancing in a dressing of squeezed lime juice mirrors salad elements right?
Ingredients together provide zesty, colorful fare that pleases the taste buds. Scrumptious perfection for the season when one does not feel like cooking a hot and heavy meal. I love how meaty black beans can be and the creamy, rich texture avocados bring. Why not bring present amazing pantry-must-have twosome as the new dynamic food duo?

Black Bean & Avocado Salad Ingredients and Preparation

1 15 oz can black beans, rinse
1 14.5 oz can diced tomatoes (or fresh tomatoes)
1/4 red onion, chopped
2 tablespoon fresh cilantro
2 avocados, ripened
2 tablespoon lime juice
1/4 teaspoon black pepper
pinch of salt (optional)

Mix black beans, tomatoes, and cilantro together.

Mix in avocado, lime juice, black pepper, and salt. Voila!

A blend of crushed dried herbs top a feast. Feel free to serve black tortilla chips on the side!