Thursday, April 15, 2010

Mixed Bean Salad with Red Pepper, Corn & Avocado

This recipe is inspired by a local cafe. It's a simple recipe high in fiber and taste. Add some lettuce and a slice of bread and it makes a great lunch. Alone, it can be served as a side dish for a BBQ. This recipe makes about 3 cups. If I'm making it for myself to have later in the week I won't mix in the avocado until it's ready to serve

1 can of 19 fl oz. mixed beans
1/2 red pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 cup cooked corn
1 avocado

1 tbsp olive oil
1 tps balsamic vinegar
1/2 lemon, juiced
salt & pepper to taste

Rinse and drain the beans. Chop up red pepper, onion and avocado. In a separate bowl mix together olive oil, vinegar and lemon juice. Throw all ingredients in a bowl and toss. Add salt and pepper to taste.

The picky eater would entertain the idea of eating this dish if it didn't have onions, red pepper or avocado. He does like corn. The diabetic enjoys this salad very much and would have it again. The kid did eat the salad but mentioned that it was not his favourite. The dog did not get any leftovers.

1 comment:

  1. cool! Love this idea Tara! This is great...salad sounds delicious.

    hope all is well rhya.