Avocado Asian Black Bean Salad
- Vegan
- Vegetarian
- Fall
- Summer
- Lunch
10
Minutes
10
Ingredients
4
Servings
Step 1
In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chili oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.
Ingredients
- 1/3 cup Rice Wine Vinegar
- 1/4 cup Soy Sauce, low sodium
- 1/4 cup Lemon Juice
- 1 tablespoon Sesame Oil
- 1 teaspoon Hot Chili Oil
- 2 Chilean Hass Avocados
- 2 (1 pound) cans Black Beans, drained and rinsed
- 4 Green Onions, sliced
- 1 Sweet Red Pepper, seeded and diced
- 1/2 cup Cilantro or Italian Parsley, chopped