Peachy Black bean salad

Name: Peachy Black bean salad
Yield: 1-portion
Cuisine: Indian
Ingredients: 2 1 This recipe will make servings if used as an appetizer or serving if used as lunch; 3/4 cup black beans cooked (if using canned, then wash and drain); 1 cup iceberg lettuce of roughly chopped; 1/2 tomato of a medium size , chopped to bite size pieces; 1/2 of 1/2 inch avocado a ripe , chopped thinly , about thick cubes; 1/4 of 1/2 inch cucumber a medium size , de-seeded and chopped to about thick cubes; 1 nectarine medium size ripe (or peach) , cut into thin slices; 1 kiwi small , cut into thin slices (optional); 1/4 cup walnuts; 1 tbsp cranberries dried; 1 tbsp Olive oil; 1 tsp lime juice (freshly squeezed); 1 tsp ginger juice of a (freshly squeezed); a pinch salt or -per your taste; 1/2 tsp chipotle pepper chaat masala powder or (optional)

Indu @cook_7837266

Black bean salad with avocados has actually been my staple lunch for quite sometime now. Black beans I like and avocados I simply adore! I cannot have enough of the combination ever. This week I tried something additional in my salad and the outcome was truly fabulous. We got farm fresh nectarines from our local farm last weekend and I just decided to add those to my salad making a sweet and tangy honey-ginger-lemon dressing to go with it. I had a kiwi left alone in my fruit basket so I threw that in as well. I also added an abundant quantity of walnuts and dried cranberries to give the most satisfying salad. The nectarines (or you can just use peaches) satisfied my sweet cravings so well that I did not even hunt for a sweet something (which I normally do) after lunch. Simply divine!
By the way, I looked up some information on peaches and nectarines and I found this interesting - Fresh peaches provide respectable amounts of the antioxidant vitamins A and C in addition to potassium and fiber. Nectarines provide twice the vitamin A, slightly more vitamin C, and much more potassium than peaches. (source: http://www.uri.edu/ce/factsheets/sheets/peaches.html)

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Ingredients

1-portion

2 1This recipe will make servings if used as an appetizer or serving if used as lunch
3/4 cupblack beans cooked (if using canned, then wash and drain)
1 cupiceberg lettuce of roughly chopped
1/2tomato of a medium size , chopped to bite size pieces
1/2 of 1/2 inchavocado a ripe , chopped thinly , about thick cubes
1/4 of 1/2 inchcucumber a medium size , de-seeded and chopped to about thick cubes
1nectarine medium size ripe (or peach) , cut into thin slices
1kiwi small , cut into thin slices (optional)
1/4 cupwalnuts
1 tbspcranberries dried
1 tbspOlive oil
1 tsplime juice (freshly squeezed)
1 tspginger juice of a (freshly squeezed)
a pinchsalt or -per your taste
1/2 tspchipotle pepper chaat masala powder or (optional)

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Steps

1

Take a small mixing bowl and add all the dressing ingredients and whisk together gently.
2

Take all the salad ingredients except the walnuts and the dried cranberries and put into a large mixing bowl. Add the dressing and mix with a salad spoon so that all the ingredients are well coated with the dressing. Lastly just add the walnuts and the cranberries and enjoy!