Name: Bean Salad with Basil Vinaigrette
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 1/2 cups beans, cooked and without liquid; 2 cups pumpkin, Italian, cut into medium cubes; 2 cups cherry tomato, cut in half; 1 cup corn, whole; 2 avocados, cut into small cubes; 1/4 cups red onion, finely chopped; 2 tablespoons fresh cilantro, finely chopped; 2 limes, only the juice; 5 tablespoons olive oil; 2 tablespoons white vinegar; 6 leaves basil; salt and pepper

Preparation

15 mins

25 mins

Low

In a salad bowl, add the black beans, zucchini, cherry tomatoes, corn kernels, and diced avocado, onion, cilantro, the juice of the limes, and season with salt and pepper. For the vinaigrette, blend the olive oil with the white vinegar, basil, salt, and pepper.