February 28, 2012

Black Bean Avocado Salad

I've had a busy yet unproductive, relaxing yet physically intense weekend. I just returned home from a truly phenomenal 5-day ski trip at Mount Baker, in northeastern Washington State. It's a quick 2- 3 hour drive from Seattle, if you leave your house before 2:00 pm Mon, Tues, or Wed afternoon, but if for whatever reason you find yourself heading out the door on a Thurs or Fri after 2:00 pm, guaranteed you will be cursing the world. I am completely convinced that most people who work in Seattle, don't actually live in Seattle, only the young and the hipsters.

Last Wednesday, Mr. H and I started our journey north. On our way to  the lodge, we made the usual stops - the Le Creuset outlet store and Mexican food for dinner. Once our bellies were full and our pockets empty, we began our journey into the woods, where we spent five glorious days with no internet or cell phone reception. 

As our car made its assent down the unforgiving windy road towards the lodge, the bright white snow started to fall and didn't stop for the duration of our stay. Five days later, as we drove down the hill away from the lodge, in my rear mirror all I could see were giant glistening flakes still dropping like the leaves in fall. Only whiter and colder. 

It was a wonderful weekend, cold and refreshing, snow up to my ears. My quads are angry and my back a little tight. I've now gotten my winter fix and I am ready for Spring. In 5 short weeks, I have a family vacation planned to Belize. I am longing for beach and sun, mango and papaya. I have this insatiable craving for avocados, fresh fruit, and lime. My body is slowly preparing itself for summer, and I am in agreement. 

Truth be told, I didn't find this recipe in a cookbook nor a Martha Stewart Spring/Summer issue. I simply walked into the grocery store and grabbed as many colorful fruits and vegetables as my arms could hold. My simple and understated attempt to pick up a few tropical inspired fruits, turned into a simple, fresh and flavorful salad perfect for the winter blues. 

makes 4 servings

prep time: 10 minutes
cook time: 5 - 10 minutes

6 pieces of veggie bacon, fried and chopped
1 15 oz can of black beans, rinsed
10 cherry tomatoes, halved
1 mango, chopped
1/2 red pepper, chopped
1 shallot, thinly sliced
1 lime, squeezed
1 tbsp olive oil
salt and pepper to taste
2 avocados, halved and pit removed
cilantro for garnish

In a frying pan, cook the veggie bacon on low-medium heat until crispy. Let cool, then chop into small pieces.

In a strainer, rinse the black beans.

In a large bowl, combine the veggie bacon, beans, tomatoes, mango, red pepper, shallot, lime juice, olive oil, salt and pepper.

Cut the avocados in half and remove the seeds. Scoop a generous serving of the black bean salad onto each avocado half. Garnish with chopped fresh cilantro.


  1. With your photos, being healthy just looks so good!

    1. Thanks for your kind words Sandy.

  2. What a brilliant combination, I like how it's piled atop the avocado. It looks delicious!

    1. It took some patience and steady hands to get the beans to stay put :)

  3. Wow wow wow! These look so good! MUST try.


    1. Thank you Fi. You must give them a try and let me know.

  4. A salad that is a feast to the eyes and a treat to the palate. Looks really flavorful and so attractive. I'd like to try this out!

    1. It was indeed a delicious treat.

  5. A beautiful salad! Really gorgeous and so appetizing.



  6. How healthy and beautiful. I'm visiting from the Best Food Photography contest and certainly see why you are in the list of nominees. Best of luck. Lots of talent here.

    1. Thank you Sam for your kind words.

  7. Avocados and black beans are both healthy and scrumptious !


  8. Nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.

  9. You are amazing! And a real inspiration to me:) thank you so much I greatly appreciate you sharing your lovely recipes:)