In two short weeks both of my kids will fly the coop and nestle themselves in the backwoods of Main for 7 weeks of sleepaway camp.
Lucky for me, I still do love my husband and I still cherish our time together. I’m looking to these next few weeks as an opportunity to share quality time and experiences and conversation that are otherwise robbed from us when we’re in the throws of parenthood. Additionally, I’m looking forward to some no bake recipes, and others that I know for certain, one or both of my kids might not eat.
For a simple no-bake summer recipe, I adore this black bean power salad recipe I reviewed as part of a recipe exchange a few years back. It’s light and refreshing and you can improvise every time you make it.
Enjoy!
Black Bean Power Salad
Cuisine: lunch or dinner
Prep time:
Total time:
Serves: 5-6 servings
A light and refreshing no-bake Black Bean Salad.
Ingredients
- 1 can black beans
- 1 cup cherry tomatoes, halved
- 1 can corn
- 1 bunch celery
- 1 avocado, diced
- 3 limes
- salt and pepper to taste
Instructions
- Combine in a large bowl rinsed and drained black beans.
- Mix in cherry tomatoes and corn.
- Clean and rinse 1 bunch of celery- cut off the tops and bottoms and cut each stalk lengthwise and then dice it, combine in the bowl.
- Add diced avocado and then toss all ingredients together with salt and pepper and juice from 3 fresh limes.
- Feel free to add in other ingredients like chic peas to enhance the flavor and crunch of the salad.
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