Black Bean Summer Salad
Recipe GLPR394c11a18f5145
A refreshing and vibrant salad combining protein-rich black beans with fresh vegetables, ripe avocado, and a bright citrus vinaigrette. This light, nutritious dish makes a perfect side, appetizer, or light lunch.
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Ingredients
1 Tbsp avocado oil
½ Juice of ½ lemon
1 packet stevia
1 14-oz can black beans, drained and rinsed
1 large tomato, seeded and chopped
½ small red onion, finely chopped
½ small avocado, diced
½ cup fresh parsley, chopped
Directions
In a small bowl, combine the avocado oil, fresh lemon juice, and stevia. Whisk together with a fork until the stevia is fully dissolved and the dressing is well blended.
In a large bowl, combine the drained black beans, chopped tomato, diced red onion, diced avocado, and fresh chopped parsley.
Pour the prepared dressing over the salad mixture and gently toss with a spoon or salad tongs until all ingredients are evenly coated.
Serve immediately or refrigerate. The salad will keep in an airtight container in the refrigerator for up to 2 days.
