Friday, July 9, 2010

Avocado Salad

Recipe adapted from

- 2 teaspoons lemon zest and juice of 1 lemon- lime works well too
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon sugar, or to taste
- Freshly ground black pepper
- 1 cup cooked black beans, drained
- 8 ounces small seedless cucumbers, cut into 1/2-inch pieces
- 8 ounces tomato, seeded, cut into 1/2-inch dice
- 3 or 4 scallions, white and light-green parts, chopped
- 1/3 cup loosely packed, finely chopped cilantro
- 1 avocado, ripe, chopped into 1/2-inch dice

*You can play around with the ingredients.  Add diced mangoes, jicama, parsley instead of cilantro, chick peas, fava beans, etc. 

- Whisk together zest, juice, oil, cumin, salt, pepper, and sugar in a bowl.  Taste for seasonings and adjust as needed.
-  Add the black beans, cucumber, tomato, scallions, cilantro, and avocado.  Fold gently to combine.  Taste for seasonings.  This can be served immediately or covered and refrigerated up to 8 hours. The lemon will preserve the color of the avocados, but I wouldn't store longer than 8 hours.