I think I mentioned I’m in a food rut. So with great effort, I’ve been dragging out our favorite recipes and making them. This one has been a favorite for a long time. I make it in the winter when mangoes and avocadoes come ripe from… somewhere. It doesn’t fit with my local food preference, but right now about the only thing growing locally is mushrooms.
Black Bean-Avocado-Red Pepper-Mango Salad
Chop and combine: 2 ripe avocadoes, two 15 oz cans (rinsed and drained) black beans, 1 red pepper, 1/2 red onion, 2 mangoes, and one 14 oz can corn, drained.
Combine and blend well: the juice of 2 limes, 1/4 cup olive oil, and 1 clove garlic, crushed.
Pour dressing the salad and enjoy. (It’s best cold.)
What’s for dinner at your house?