Mexican Bean Salad

Part of our journey thus far in this life has been to learn the art of simplicity.  In all things.  We have really been shown (sometimes in not so gentle ways.. 🙂 how to pare down. How to determine a need from a want.  How to determine what is really important, and what is just distraction.

Sundays are often the simplest days.  Easy to shut out all the distractions–turn off the phone, enjoy what the day brings–be it a visitor, a nap, or a delicious dinner…

Here is a new recipe I developed to go with “Pork-Chiladas”–so good we had them yesterday, and today for dinner!

Mexican Bean Salad

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 green onion chopped finely
1/2 each yellow pepper and red pepper
1/3 english cucumber chopped finely
1/2 cup corn
3tbsp chopped cilantro (or as much as you like)
1 avocado chopped (and added at the last minute…)

Dressing
1/4 cup olive oil
juice of 2 limes
zest from one lime
juice of half lemon
3 tbsp chive vinegar (or white vinegar or red wine vinegar–you decide)
3 tbsp sugar
salt and pepper to taste

Whisk dressing ingredients together, taste and adjust sugar or vinegar or salt if necessary (no rules here, just make it taste how you like it..).

Toss all salad ingredients (except avocado) in a large bowl and top with dressing.  Stir to coat, cover and refrigerate for a couple of hours.  Just before serving time, chop avocados and add to salad.  Mmmmm….
Enjoy!