Southwestern Avocado and Black Bean Salad
So salads are pretty easy to put together, which is exciting. And this one sounded pretty good. Well, I thought the ingredients sounded good, don’t know how I felt about the dressing (cilantro, olive oil, lime juice, and hot sauce). Spoiler, it’s not bad. Not the best thing I’ve ever had, but also not bad. I had to guesstimate with some of the ingredients. Like corn. It says 2 cups of corn. That’s 16oz, and there’s 15oz in a can, so I figured I would be good. But it also called for 2 cans of black beans, which are also 15oz. So, I decided to play it by ear. In the end, I thought the 1 can of corn was sufficient, and I only used 1 can of black beans, which was honestly a little too much. So. Guess it depends on the individual person I guess. I also added more cheese than was called for (when have I not).
Overall, this wasn’t bad. I will say the combo of the black bean juice (even after draining), the cut tomatoes, the drained corn, and the dressing made this salad a little soggy. Didn’t hate it, but would probably make some adjustments if I wanted to make it in the future.