Recipe by Ivy Larson
"This is the perfect black bean salad for any casual gathering. Especially good for a picnic or the ideal starter to a full-blown dinner party."
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fresh peaches, finely chopped
red bell pepper, finely chopped
red onion, finely diced
jalapeno pepper, seeded and diced
1 (15.5 ounce) can
black beans, rinsed and drained
finely chopped fresh cilantro
sea salt to taste
avocado - peeled, pitted, and chopped
extra-virgin olive oil
Quick, easy. My husband wondered why we hadn't had this before and said this was a salad he would like to have often!
I added garlic and ginger. The avocado and peaches tone down the heat of the jalapeno. This is a great summer salad!
I really was looking forward to loving this dish but unfortunately no one at our dinner get together enjoyed it. I think this dish has a lot of potential, in fact everything went really well right up until the avocado was added. All of the flavors work very well together until the avocado changes the texture of the salad and then it's just not good at all. I think the previous reviewer's garlic suggestion is a good one. In the future I would definitely leave out the avocado- with a few changes this would be great over chicken, with chips, or even spooned over the top of sliced avocado. As is, it unfortunately wasn't good.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Salad with Peaches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
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