food

Through the Garden Avocado Salad

January 8, 2008

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My friend, Maia, introduced me to a version of this salad.  Here’s my latest twist on it.

Through the Garden

Avocado Salad

1 large ripe avocado (or 3 small)

12 oz. (1 can) garbanzo beans (drained and rinsed)

¼ of a small onion (chopped)

12 oz. (frozen, drained) corn kernels

12 oz (1 can) black beans (optional)

2-4 tablespoons fresh chopped cilantro

Juice from 1-2 limes or lemons

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Mix all ingredients.  Serve immediately or chill before serving.

  

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Comments (6)

  • January 8, 2008 by Mary

    Mary

    Do you know that I have also been using Maia’s recipe! I always think of that great playdate and our great group when I make it.

  • January 8, 2008 by cookerycontent

    cookerycontent

    The art of breaking bread together lives on among friends and neighbors. Thanks, Mary!

  • January 13, 2008 by Jessica Miller

    Jessica Miller

    Aunt Mary Ann, this recipe sounds delectable…. I plan on buying the ingredients immediately, and preparing this treat for Eric and myself this afternoon! Keep the fabulous recipes coming, and I will be your # 1 fan!

    -Love Always, Jess

  • January 13, 2008 by cookerycontent

    cookerycontent

    If you think it looks good in writing, you’ll be so pleased when you share this salad together. Thanks, Jess!

  • January 17, 2008 by Kathie Carnes

    Kathie Carnes

    Hello cousin! Like your neighbor, Mary, I have also added this wonderful recipe to my “list of favorites” in our kitchen – – thanks to you! And Jess aptly said it – – keep the fabulous recipes coming!

  • January 17, 2008 by cookerycontent

    cookerycontent

    What a pleasure to be on the rotation at your place, Kathie, where your table works its own wonders!

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