Cilantro and Black Bean Salad
If summer had a poster salad, surely it would be this one. It feels like the way you want to eat all the time and it tastes like it too. It's my oldest son's favorite, he had me make it again and again. He's grown and out of the house now so it reminds me of a time long past.
This salad reminds me that God makes better foods than we do, and that flavor and flare are better than sticking with what you know. I love the way a dish comes into your life and over the years you change it here and there and make it your own until you can't remember the way it once was.
This salad is a good reminder that nothing lasts forever, change is good and memories are sometimes as close as the tip of your fork. I hope you'll love this healthy, wonderful dish as much as we do.
Ingredients for salad and dressing
- 1 Cup Cherry Tomatoes, cut in half
- 2 Bunches Cilantro, washed, stems cut off.
- 1 Lg sweet onion, diced
- 2 Small avocados, peeled, pitted, cut into small bites
- 1 bag Frozen, white corn, thawed
- 2 cans Black beans, drained
- 1 Jalapeno, diced
- 3/4 Cup Lime juice, fresh is best, but bottled is fine
- 3/4 Cup Canola oil, any light oil
- 2 Tbs Sugar, Or monk fruit sweetner
- Chop veggies, add ingredients for dressing one by one on top of veggies. I don't give exact measurements for lime juice and oil etc. because it really should be done to taste. My family likes a lot of lime where yours may not. Start small and add as you go. I also don't rinse the beans, though I drain them, because I like the starchiness they add to the dressing. Try the recipe as written the first time, then make substitutions the next time. Add peppers or mango, red onion... make it your own.