Fall is my favorite time of the year. I can hardly wait to go apple picking, smell the clean crisp air, put up autumn/fall decorations, make healthy variations of roast chicken, roast vegetables and bake apple, blueberry or peach crisp. Oh … and I also like to shop for new boots, fitted black turtleneck sweaters and pencil skirts.
But for now … I ‘m most eager to share the recipe for my newest season treat … a healthy fall salad. When you crave a nourishing meal but have little time for cooking, this is your meal. It’s hearty and oh so delicious! Enjoy!
Ingredients
2 cans of black beans
1 can of corn
1 small red onion
1 large avocado
2 medium red peppers
a handful of cilantro Lime
Red wine vinegar
Olive oil
Coarse black pepper
Sea salt
Rinse corn and black beans and pour into large bowl. Add chopped avocado, minced red onion, finely chopped red pepper and cilantro. Mix together, then add juice from the lime, 2 tbsp red wine vinegar, 2 tsp virgin olive oil and 2 pinches of coarse black pepper and seas salt. Place in fridge for an hour to allow flavors to meld. Serve w/ good artisan bread and a good dry white whine like Sauvignon Blanc.
