Jean Anderson’s avocado, black bean and tomato salad
Sarah Moulton is one of my favorite chefs. I learned to cook by watching chefs on television and Sarah is one of my favorite. Watching Sarah Moulton on television is like being in the kitchen with your best friend. Sarah mentions her colleague Jean Anderson frequently enough to peak my interest and found several recipes to add to my repertoire. Which brings us to this yummy salad I could eat every day. This salad is not pretty so I have no picture to post, however, what it lacks in looks it makes up for in deliciousness. During the hot, Texas summers when avocados can be gotten 4/$1 I enjoy eating this poolside with a cucumber margarita. So refreshing!
Avocado, black bean and tomato salad
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 large scallions, trimmed and finely chopped (include some green tops)
1 large garlic clove, minced
2 firm-ripe Haas avocado, peeled, pitted, and diced
One 15 1/2-ounce can black beans, rinsed and drained
One 10-ounce can diced tomatoes with green chilies, drained but juice reserved
1/2 teaspoon salt
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
One 10-ounce bag European salad mix (iceberg, romaine, escarole, endive and radicchio)
- Whisk lime juice, olive oil, scallions, and garlic in a large bowl until “creamy.” Add avocado and toss lightly.
- Add beans, tomatoes with green chilies, 1/4 cup of the tomato juice and salt. Toss lightly again and let stand at room temperature 20 minutes to combine flavors. Taste for salt and adjust as needed.
- Add cilantro and parsley, toss again, and let stand 5 minutes. Meanwhile bed greens on large deep platter.
- Spoon bean mixture on top of salad mix and serve.