Chilled Avocado Salad

This is a dish that appears to be pretty good for you and it is a good thing it is. Once you dig into it you will pound down the entire container. At least I did. This recipe comes compliments of the grocery store nutritionist who stops by the TV station from time to time with food for the noon show. I seriously ate the entire container before I knew it.

I haven’t made it yet. I imagine it will taste better after it has a little time to sit.  This could also be a great potluck item if you can keep it cool.  I don’t think the avocados will hold up in the heat.


serves 6

•¼ cup olive oil

•2 tbsp rice wine vinegar

•¼ tsp salt

•¼ tsp oregano

•¼ tsp cumin

•1 avocado, pitted, peeled and cut into bite-size pieces

•1 cup cooked brown or white rice, cooled

•½ cup canned black beans, rinsed, drained

•1 large Roma tomato, seeded and diced

•1 green onion, sliced

•Salt and pepper, to taste


1.Whisk oil, vinegar, salt, oregano and cumin in a large bowl.

2.Add avocado; toss gently to coat.

3.Add rice, black beans, tomato and green onion; toss gently to mix.

4.Season to taste with salt and pepper.



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