Stuffed Avocado Salad
Oh how I ruined this dish for my husband but I secretly loved how it turned out. My husband H-A-T-E-S cilantro. It can’t be the first time I’ve mentioned this fact, but it is the first time we’ve mistakenly included it in a recipe.
Although this salad is practically begging for cilantro, my kid and I intended to use flat leaf parsley instead. The universe had other plans.
In my defense, they do look quite a bit alike and our market insists upon stacking them right next to one another. But, alas, my Superman cripples at the sight of cilantro-kryptonite and he was sure this salad was going to be a problem. I insisted he was wrong. Turns out he was right. Now we have quite a bit of salad to work our way through without him. Not that I mind so much since it is excellent! Now for the recipe…
Stuffed Avocado Salad
Prep Time: 15 mins
Ingredients:
2 ears of roasted corn
1 15oz can of black beans
1 tablespoon fresh cilantro, chopped
1 cup radishes, diced
1/4 cup red onion, finely chopped
1/2 fresh jalapeno, finely chopped
juice of 1/2 small lemon or lime
1 to 2 tablespoons olive oil
3 avocados, halved + peeled
salt and fresh ground pepper
Drain and rinse black beans and let them sit while you are assembling the rest of the ingredients. (It’s best if they are not soaking wet.) Remove the corn from the cob and transfer to a large bowl. Add cilantro, radishes, onion and jalapeno. Toss together and add well drained black beans. Drizzle with lemon or lime juice and 1 tablespoon of olive oil and combine. Add salt and pepper. Taste to see if it needs more oil. Add more as needed. Assemble avocado halves on a platter and spoon corn and bean salad into avocados. Sprinkle leftover salad around the platter and serve. Serves 6.
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