As many of you may know, I love beautiful cookbooks. I especially love William-Sonoma cookbooks. There pictures are the best and a good picture makes many foods worthy of making. One of their cookbooks that I enjoy is “eat well” and today, I want to introduce you to my favorite salad out of there so far.
Black Beans & Avocado Salad
with Shrimp (except for us it is with chicken.)Ingredients:
- red onion, 1/2 cup finely chopped
- black beans, 2 cans (14 1/2 oz. each)
- lime juice, 1/4 cup
- olive oil, 1 1/2 Tbsp
- jalapeno, 1, seeded and minced
- dried Mexican oregano, 3/4 tsp crumbled
- ground cumin, 3/4 tsp
- salt
- ripe avocados, 2
- cooked shelled medium shrimp, 1 lb or 1 lb grilled chicken
- cilantro leaves, 1/2 cup chopped
Put onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put black beans in a colander, rinse under cold water, and drain.
Stir together onions, beans, lime juice, jalapeno, oregano, cumin and 1/2 tsp salt (or in my case about a tsp of garlic salt!) At this point, salad can be refrigerated for up to 1 day.
Just before serving, halve and pit avocados. Scoop flesh from peel and cut into 1-inch chunks. (At this point if you are using chicken, you need to cut it up into 1-inch chunks.) Gently fold avocado, shrimp or chicken, and cilantro into salad and season to taste with additional salt (or garlic salt) if desired.
