Recipe: Mexican Avocado Black Bean Salad with Lime Vinaigrette

From the Vitality Food Feature ‘Solutions for Celiac Disease‘.

I absolutely love avocado! Not only is it a heart-healthy food due to its healthy fat content; it also nourishes the skin. Did you know that avocados are actually a fruit? They are fibre-rich, providing 10 grams of fibre in just one avocado. I make this salad at least once a week. It’s a perfect option for any vegan guests coming to your barbecue. (Serves 8)

Ingredients

• SALAD
• 1 large bunch of coriander, chopped
• 1 small square container of cherry tomatoes, halved or quartered
• 1 medium red onion, chopped
• 1 can of black beans, drained
• 1 can sweet organic corn
• 2 ripe avocados (peeled, pitted, and diced)
• DRESSING
• Zest of 1 lime
• Juice of 1 lime
• 1 Tbsp lime or lemon juice
• 4 Tbsp honey (or agave nectar for vegan option)
• 1 tsp sea salt
• 1 tsp pepper
• ⅓ cup olive oil

1) Toss all of the salad ingredients in a large bowl. (If you need to increase the volume, you can easily add another can of black beans or corn. If you have to double it though, you will need to double the dressing).

2) Mix dressing ingredients together, add to the salad ingredients, and gently stir.

3) Optimal: Let the dressing sit in fridge for 1 hour before adding to the salad.