Hearty Pork, Avocado and Black Bean Salad
Recipe courtesy of Hass Avocados from Mexico.
2 fully ripened Mexican avocados
1 ripe tomato, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup peeled jicama or celery cut in strips
1/3 cup crumbled mild Feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine or Italian salad dressing - divided use
12 ounces cooked, sliced pork (or chicken)
- Halve, pit, peel, and dice one avocado and slice one in thin wedges; set aside.
- In a medium bowl, combine diced avocado, tomatoes, drained and rinsed beans, celery, cheese, cilantro and 2 tablespoons of the Italian dressing.
- Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.
Makes 4 servings.
Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.