Bean, Avocado, Corn, Onion And Tomato Salad

Phoro: natalieshealth.com

Eating beans helps people to live longer! A fact. In 2009, a Vitality Project lead by Dan Buettner studied the lifestyles of people who live in Blue Zones -- which are areas of the world with the longest life spans. People in the Blue Zones tend to live to be 100+ years old. Along with other healthy habits, it turns out that the people who live in epicenters of old age eat lots of beans. Since beans are healthy and tasty, perhaps we should emulate them. So now I'm looking for ways to eat more beans.

Last night's dinner was a quick and easy recipe I pulled off Facebook. As usual, I made it my own:

Bean, Avocado, Corn, Onion and Tomato Salad

Ingredients:

1 15-16 ounce can of beans (Use black, red kidney, pink or your favorite.)
2 ripe avocados, diced
2 cups of corn kernels (I grilled 16 ounces of frozen corn in a skillet, but you can use a can, or fresh corn -- cut off the cob.)

French Tart-FT

1 small onion, diced
1 large ripe tomato, diced (or plum or cherry tomatoes, i.e. any)
seasonings to taste:
salt, pepper, garlic, parsley, Herb De Provence, dried chipotle powder and a sprinkle of red pepper flakes.
A sprinkle of soy sauce
A sprinkle of Worcestershire sauce

Dressing: You can use lemon (i.e., lemon + extra virgin olive oil); or vinaigrette (vinegar + extra virgin olive oil). I like vinaigrette.

Directions:

Toss everything into a big bowl and mix thoroughly. I made a vinaigrette dressing, adding it to the bean juice that was left in the can of beans. A very adoptable recipe, season everything to taste. 

You can also add other crunchy vegetables like diced celery; carrot, red peppers; an apple; or sunflower seeds to the salad. I made mine with just the 5 ingredients listed in the heading and went the spicy chipotle and red pepper flake route.

Such a simple salad to toss together and picnic friendly. Bon Appétite!

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