Black Bean and Guacamole Salad Cups

Black Bean and Guacamole Salad Cups

Must Eat Lunch | Green Guacamole Ingredients

What better way to celebrate #NationalGuacamoleDay than with a vegetarian salad that lets the green dip shine. This easy salad is all about the bright, fresh taste of limes, avocado, and cilantro paired nicely with the last of summer’s sweet baby tomatoes and black beans.

Call me a purist, but I prefer my guacamole with as few ingredients as possible. I am always inspired by the food world’s imaginative ways to jazz it up, but for me, Giada De Laurentiis created an all-green version (the recipe is mysteriously missing from foodnetwork.com) that is the recipe I always come back to. I distinctly remember this because I found it odd I was so drawn to an Italian’s version of of the famous green dip. But after making it, this girl has never looked back. The refreshing, cool dip goes well with chips, or smothered on a grilled burger or hot dog, decorating a taco or tostada, or eaten by the spoonful (all of which have been done at our house).

Must Eat Lunch | Black Bean + Guacamole Salad Cups

But I couldn’t just celebrate National Guacamole Day with a bowl of chips and guacamole. (well, I could and I would be perfectly happy to chow down enjoy that for lunch) but in the spirit of all things in moderation, I paired my tasty green dip with some black beans, lettuce, and sweet little heirloom tomatoes from the farmer’s market. The combination was a perfect healthy lunch and could be changed up with some grilled fruit or corn for a bigger serving.

Must Eat Lunch | Black Bean + Guacamole Salad Cups

Black Bean and Guacamole Salad Cups

Ingredients

For the Fresh Green Guacamole
2 ripe avocados
2 scallions, chopped
1 lime, juiced
1 jalapeno, minced
1 tablespoon cilantro, chopped
salt and pepper

Slice avocado in half and remove the seed. Use a spoon to remove flesh from skin and place in small bowl. Add chopped scallions, jalapeno, and cilantro to avocado. Squeeze lime juice over mixture; season with pinch of salt and pepper. Stir together and dive in with a tortilla chip to taste. Set aside (only if you really can).

For the Salad Bowls
Fresh Green Guacamole, prepared
1 can low-sodium black beans, rinsed and drained
1 cup chopped lettuce
1 cup chopped cherry, grape, or mini heirloom tomatoes
1/2 lime, juiced
1 tablespoon cilantro, chopped
Tortilla chips
Hot sauce, optional
Dollop of sour cream, optional
Shredded cheese, optional

Place rinsed and drained black beans in a small bowl, season with juice from 1/2 lime, salt and pepper, and 1/2 tables spoons of cilantro. Set aside.

To assemble cups, fill each cup (or lunch container) 1/4 full with chopped lettuce, covering bottom. Add a layer of seasoned black beans. Top beans with a layer of chopped tomatoes, cilantro, sour cream, and cheese (if desired). Enjoy with tortilla chips and your favorite hot sauce.

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