Fresh. I wanted something light and easy to have along with some of my leftovers from yesterday. A salad that would be ready fast, and full of flavor. This fits the bill. I gathered up my ingredients from around the kitchen and went outside to get some fresh cilantro from the garden. To my surprise some hungry critter had gotten through the fence and nearly picked my cilantro clean. So I had to skip on my cilantro this time, and added a bit of fresh parsley (it wasn’t as good, but was worth a try).
1 cup cherry tomatoes, halved
1 semi ripe avocado, pitted and cubed
15 oz or 1.5 cups black beans, rinsed well
1 small or 1/2 of a large lime, juiced
1/4 cup cilantro, chopped
pinch of salt
Slice the cherry tomatoes in half. Remove the pit from the avocado, use a spoon to scoop out the inside from the skin, and gently dice it up. If using canned beans you can dump them in a colander and give them a really good rinse. Add all these to a medium sized bowl and add the lemon juice, salt and cilantro. Mix well and you can serve right away or it’ll keep well for a day or 2. This will make 4 smaller servings or 2 larger lunch portions.
Enjoy! I hope your cilantro is safe from animal bandits!