Tuesday, May 26, 2015

Cary's black bean, avocado and radish salad

This is one of those salads that is an enormous crowd pleaser. Every time I make it I'm begged for the recipe. It's the brainchild of Cary, who was the children's second mother when they were small. This weekend, we served it with carne asada tacos (and home made tortillas).

2 cans of black beans rinsed and dried
2 bunches of radishes, washed and chopped into small cubes
3 avocados, cubed
2 Serrano chilis, deseeded, deveined and finely chopped
Half bunch of cilantro, chopped finely
1 red onion chopped finely
Juice of 2 limes (or more to taste)
Olive oil
Salt and pepper

(If you like corn, grill 3 ears of corn and add the kernels. )

Gently toss the ingredients together and adjust the seasoning to taste.

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