Chef Joe Dewey’s Avocado and Black Bean Salad
I love Joe’s new recipe, it’s made using many of my favorite foods and flavors. Avocados are full of vitamins, fiber and healthy fats, the kind that protect your heart, have anti-inflammatory properties and also taste really, really good. Black beans, and beans in general, have a bit of a bad reputation for being difficult to digest. Don’t avoid this super food because of improper cooking! It’s easy to cook delicious, digestible beans, using a crock pot and adding kombu seaweed during the cooking process. You can find easy to follow instructions on the website Nourishing Days.com under the post titled, ‘Why Beans Are Hard to Digest & 8 Tips For Making The easier on the Belly’
Alternatively, canned beans are super convenient and when combined with plenty of good for you fats, like the olive oil and avocado in this recipe, they are an easy to digest source of vegan protein and fiber. This quick and easy salad is full of flavor that gets better with time. Take this to your next picnic or pack it for lunch!
The following recipe was created by local Berkshire County Chef Joe Dewey. Joe has been helping us in the Fire Cider kitchen and he’s come up with a whole bunch of exciting new recipes for us. So if you love this, stay tuned for next week’s Fire Cider blog post by our new guest chef!
- 2 firm avocados
- 4 large garden fresh tomatoes
- 1 medium red onion
- 1 and 1/2 cup black beans or one 15 ounce can
- 1/2 bunch cilantro (or, if you dislike cilantro, substitute with parsley)
- 2 jalapenos (optional)
- 3 tablespoons olive oil
- 3 tablespoons Fire Cider
- juice from 1 lime
- 2 or 3 cloves garlic
- salt and pepper to taste