Avocado and Black Bean Salad

The four of us lived in a small town in Korea for two years. Three of us knew each other before moving there but we all really got close on a special splash pad, under the summer sun. Three babies later, we found ourselves coming together for almost all meals while our husbands logged hours and hours of training. We became one big family.

I can remember eating this perfect creation for the first time on a hot and sticky, Korean day. We had been playing in Sarah’s new yard with ride on toys and water tables, just the way we liked it. Sarah had tried a Thai turkey burger recipe for one of our get together and it was well received among our group. We requested it again later in the week. This time she served this salad along side of it with blue corn tortilla chips. When she handed me a plate full of this, I really felt like I had won a prize. The sweet, crunchy red pepper with the creamy avocado and tangy lime flavor did me in and I haven’t looked back ever since. Thanks to Sarah, we eat this once a week and love it every time.

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4 avocados
2 tomatoes
1 can of whole corn kernels
1 can of black beans (drained)
1 red bell pepper
1 half red onion
half a bunch of cilantro
Juice from 1 lime
2 garlic cloves
salt and pepper to taste
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Chop all the fresh ingredients and combine them together in a large bowl. Drain the beans and the corn and add to the mixture. Squeeze the lime over it all, mix it gently and add salt and pepper to taste. Enjoy with a spoon or a bag of tortilla chips.

 

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