As the days get warmer, I am determined to eat lighter and healthier fare. A delicious chopped salad recipe full of crunchy and nutritious vegetables is a wonderful way to start, and I have shortened the original overly long name of this dish to the much simpler Refreshing Salad. For a heartier meal, stir in another protein in addition to the beans (chicken or shrimp would be excellent). I hope to be eating a lot more meals like this one over the summer!
Refreshing Salad
1/2 English cucumber, diced
1 can (15 oz.) black beans, rinsed
1 C. frozen corn, thawed
1 bell pepper (any color), diced
1 C. cherry tomatoes, halved
1/2 C. chopped fresh cilantro (optional)
Lime Vinaigrette (see below)
1 avocado, diced
salt and pepper to taste
1/2 C. sliced almonds
Combine the first six ingredients in a large bowl. Pour the Lime Vinaigrette over the salad ingredients, tossing to coat. Mix in the avocado and season to taste with salt and pepper. Spoon individual portions into bowls (I served mine over salad greens) and sprinkle each with 2 T. sliced almonds. Serves 4.
Lime Vinaigrette: Whisk together the juice of one lime (about 2 T.), 1 T. finely minced cilantro, 1/2-1 tsp. minced fresh ginger, 3-4 T. olive oil, and salt and pepper to taste. Add a dash of hot sauce if you like a spicy dressing.
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