Mexican Avocado Bean Salad
Instructions:
Prepare the Ingredients:
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- Dice the avocado just before mixing to prevent browning.
- Chop the tomatoes, bell pepper, and cucumber into small, even pieces for a well-balanced texture.
- Rinse and drain the kidney beans properly after boiling to remove excess starch.
Mix the Salad:
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- In a large mixing bowl, combine the avocado, tomatoes, red bell pepper, cucumber, kidney beans, onion, and coriander leaves.
- Add the lime juice, cumin powder, chili powder, salt, and Mexican oregano.
Toss Gently:
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- Using a spoon or salad tongs, gently toss the salad to ensure all ingredients are evenly coated with the spices and lime juice.
- Be careful not to mash the avocado too much, as it should retain its chunks for a creamy yet textured bite.
Chill & Serve:
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- For the best flavor, refrigerate the salad for 15–20 minutes to allow the flavors to blend.
- Serve cold as a refreshing side dish, a topping for tacos, or a healthy snack on its own.
Special Comments
This vibrant and refreshing Mexican Avocado Bean Salad is a perfect balance of creamy, tangy, and spicy flavors. Packed with nutrients, it's great as a light meal, side dish, or even a healthy snack. Enjoy the burst of fresh flavors in every bite!
Mexican Avocado Bean Salad
Notes/ Precautions
Use Ripe Avocados: Ensure the avocado is ripe but firm to maintain texture.
Chill for Better Flavor: Refrigerate the salad for 15-20 minutes before serving for enhanced taste.
Adjust Spice Levels: Modify chili powder and cumin to suit your preference.
Serve Fresh: Consume immediately to prevent the avocado from browning.