Hey everyone and happy weekend! So yesterday I slaved away for the afternoon creating a hodge podge feast for dinner. We had a lot of odds and ends in the fridge and pantries that needed rid of so our meal consisted of a Minestrone soup compliments of our beloved Moosewood cookbook and then, I freestyled an avocado and black bean salad and a mozzarella ciabatta sandwich. Take a look at the finished products and then I will share my secret recipe for the avocado salad:
In the fridge, I had a leftover avocado and lime from when I made guacamole last week. I wasn’t quite sure what to do with these, so I Googled avocado recipes to see if I could get some inspiration. I saw a recipe for an avocado and black bean salad but it looked incredibly lackluster, so I decided to just whip together something from my imagination and came up with the first picture seen above.
I was so pleased with the final result of my salad that, for once in my life, I actually wrote down how I made it so that I could share it with all of you. In my opinion, it looks like something that you could buy from the store and I was incredibly impressed with both its taste and overall appearance. This salad is perfect for eating plain, scooped up with tortilla chips, wrapped in a tortilla, or as a filling for fish tacos. Here is the recipe for my avocado and black bean salad creation:
- 1/2 of a large avocado (if you go for a huge avocado like what was in my fridge, 1/2 is really all you need)
- 1 can of black beans, drained and rinsed
- 1/3 cup cooked corn kernels (so happy to be rid of a leftover in my fridge!)
- 1/2 of a tomato, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup red pepper, finely chopped
- Juice from 1 lime
- 6 cloves garlic, crushed
- 2 tbsp fresh cilantro
- A few shakes of Morton Kosher salt
- A few shakes of cayenne pepper
- Freshly ground black pepper to taste
Now, bear in mind that all of the above amounts are approximations and you can really add as much or as little of an ingredient as you want. Love tomato? Use the whole thing! Want it spicier? Add some chili powder and cumin. It’s totally up to you to personalize the salad and turn it into something that you and your whole family enjoys!
Interested in my recipe for mozzarella ciabatta sandwiches? Let me know in the comment section and I’ll publish that, too!
Overall, I am so happy with how my Hodge Podge Weekend Dinner turned out and the leftovers for days is definitely going to be nice! What dishes have you cooked or baked recently? Who is going to be making my avocado and black bean salad soon? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah