I made this salad last week for the DivaGirl Conference and it was a hit. It’s a great salad for the upcoming summer weather as it’s light and fresh but still filling. I promised all the ladies who attended that I would post the recipe so they could recreate the deliciousness in their own kitchens.
So without further ado, here it is:
(serves 4 as a snack or side dish)
1 cup black beans (I like Eden Organics because they have a BPA-free lining and they’re canned with kombu which makes the beans easier to digest so less rumbly tummies for you!)
1/3 cucumber, chopped
1/2 bell pepper, diced
A dozen or so grape tomatoes, quartered
1/4 bunch cilantro (or to taste), chopped
1 avocado, cubed
2 green onions, sliced thinly
1 cup cheese (I like L’Ancetre organic, unpasteurized cheese)
1/2 jalapeño (seeds removed), diced finely
Juice of 2 limes
2 tbsp of extra virgin olive oil (more accurately, a couple good glugs)
Sea salt (to taste)
Pretty darn easy. Pour all ingredients into bowl. Or if you want to make it pretty layer each ingredient, pour dressing over and then mix just before serving.
Such a well-balanced (and tasty) salad. Lots of fibre, fat and protein! YAY! You can eat it for lunch, as a mid-afternoon snack or make it as a side dish (it goes great with fish or chicken).