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Texas Two-Bean Salad with Avocado (& Easter Eggs)

Posted Apr 26 2011 5:32pm

Nick and his best buddy Jack had a fun-filled day this past Saturday, beginning with some "tennis" (i.e., whacking balls around the tennis court while Eralda--Jack's mom, and my lovely friend--and I played ball girls) and ending with the dyeing of eggs back at our house (in actuality, it ended with tears when the two sobbed about having to say "good-bye"; little boy love is the best!)

Nick and Eralda were back over Sunday afternoon, along with our friends Joyce, Ryan and their children, May and Zach, for both and Easter lunch and egg hunt (hunt number three for Nick). We ate many a delicious nibble: Muhammara, Sweet Potato Hummus, Ham, a Date-Olive-Spinach Salad, Jelly Bean-Topped Vanilla Cupcakes. But nary anEaster egg.

I had planned on deviling a few for the gathering, but Nick walked into the kitchen at the very moment I poised a bright blue egg over the edge of a bowl, ready to crack.

"MOMMY!!! What are you doing with my Easter egg?!!!"

(Yes, this egg. Sorry for the fuzzy phone shot:)

Uhh...uhh...oops, I thought it was a regular egg?

"Oh Mommy, you're so silly!"


But now it's Tuesday, and I have 1-1/2 dozen hard boiled eggs in the refrigerator. Siezing the moment--and an egg--I made an impromptu egg-topped bean salad for lunch. It made a lot. Now I have bean salad and Easter eggs in my refrigerator. But I already know what I'm serving on the side for dinner (and eating again for lunch tomorrow. Yum).

Texas Two-Bean Salad with Avocado (& Easter Eggs)

Makes 8 servings

2 tbsp lime juice
1 tbsp neutral vegetable oil (preferably expeller-pressed)
2 tsp ground cumin
1 tsp agave nectar or honey
2-3 drops hot sauce (i used Chipotle)
1 15-oz can pinto beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 pint container grape or cherry tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup packed cilantro leaves
2 to 3 large Hard-boiled eggs, peeled, cut into edges
1 medium Haas avocado, peeled, pitted and sliced

In a large bowl, whisk the lime juice, oil, cumin, agave nectar, and hot sauce. Add the beans, tomatoes, onion, and cilantro. Gently toss to combine. Season with salt and pepper to taste. Serve topped with eggs and avocado.

Note: The bean salad will keep, covered, in the refrigerator for 3 days.
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