I LOVE avocados! I seriously do! I have been buying at least 2 each week, but lately I have found myself grabbing a bag of them because I have found so many great uses for them. I use them to create a super creamy and healthy smoothie, and I also love to use them simply sliced on toast, then topped with sliced tomatoes and a couple leaves of basil.
At our most recent family get-together, my sister-in-law brought a great recipe of Black Beans, Hominy, & Corn. I loved it so much and could have stood there and eaten the whole bowl. I thought about the recipe and the only way it could possibly be made better was to add some avocado to it. That is what I did, and it turned out SO GOOD.
Black Bean, Corn, Avocado & Hominy Salad
2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
1 can hominy, drained and rinsed
1 avocado, chopped
1/4 cup chopped cilantro (or to taste)
1 red pepper, chopped
1/4 of a large red onion, chopped
2 tablespoons olive oil
2 teaspoons cumin
1/4-1/2 cup red wine vinegar, to taste
Juice of 1 lime
salt and pepper, to taste
Mix all together. Tastes best if you let the flavors mingle in the refrigerator for a couple of hours. Serve as a salad or with tortilla chips.