21 minutes ago
Wednesday, May 21, 2014
I have stuffed an avocado with almost everything by now: eggs; chicken salad; tuna fish; baked them w/ parmesan and herbs (yum); now it was time to stuff them with black bean salsa.
I make a simple black bean salsa for chips and when I am dieting, to throw on grilled chicken breasts.
I had some leftover from last night's chicken, so decided to put some in my favorite avocado.
Cilantro is key when making any Southwestern style dish.
It's my favorite herb of all time, however, I know so many people DESPISE it and say it "tastes like handi-wipes" (WHY HAVE THEY EATEN A HANDI-WIPE TO BEGIN WITH???).
This will be my lunch for the next few days.
Stuffed Avocados w/ Black Bean Salsa:
1 can of black beans, drained & rinsed (I like Goya beans)
juice and zest of a lime (or lemon)
1/2 red bell pepper, diced
1 can of corn, drained (Trader Joe's sells a delicious corn salsa)
1 tsp cumin
1 small garlic clove, minced (optional)
1 tbsp olive oil
sea salt & black pepper
handful of scallions
big handful of fresh cilantro, chopped
You can make this salsa and serve it with chips.....or on grilled shrimp or chicken, it' so good...............
Mix the salsa together and season w/ a pinch of sea salt & black pepper.
Scoop out a little bit of the avocado, so there is enough room to fill them. Sprinkle the avocado with sea salt or kosher salt.
Spoon in the salsa. Serve in bowls, because these can be kind of messy to eat.
Enjoy your lunch!