Black Bean Avocado Salad


I love salad. And salad phases. My latest salad phase is all the romaine! It’s crunchy! It lasts a week in the fridge! It’s easy to cut up for really lazy salad makers like me!

My latest favorite is a black bean avocado salad. It goes with everything (we had it with homemade pizza last) and is just generally awesome. Good job, salad!

Black Bean Avocado Salad

1 avocado
1 chopped garlic clove
1/2 a lime (cut in quarters)
Pinch of kosher salt
A drizzle of olive oil

Two heads of romaine lettuce, chopped
1/2 can black beans, rinsed and drained
1 cup cooked corn (I just make extra with dinner and keep it in the fridge to dump into salads or burritos or anything that wants corn added, so quantity here doesn’t matter much).

Smash the avocado, garlic, salt, and a squeezed quarter lime into a large bowl. Spread the smashedupness all around. Drizzle the olive oil over it and smash it and spread it some more. Add chopped romaine and mix around until all the lettuce is coated with the avocado goodness. Add beans, corn, and the second squeezed quarter of lime. Mix more until awesome.

Serve with anything you want. It will probably rule.

Author: Casey

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