This is a wonderful salad that is full of nutrients and goodness. It is easy to make and can stand alone as a side salad or you can eat it as a filling for a taco or burrito. You can even use it as a dip. I like the versatility of it and I love it not only during the warmer weather but all the year round.
Avocado Fiesta Salad with Chile-Lime Vinaigrette
3 avocados, chopped
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
8 oz. corn kernels
2 oz. diced jalapenos
1 small red onion, chopped
4 tbsp. olive oil, divided
3 tbsp. chile powder, divided
2 tbsp. ground cumin, divided
4 fresh limes, juiced
1/2 cup fresh cilantro, chopped
fresh ground pepper and salt to taste
Preheat oven to 400 degrees. Take rinsed and drained chickpeas and put into a small bowl. Take 1 tbsp. olive oil, 1 tbsp. ground cumin, and 1 tbsp. chile powder and mix with chickpeas until coated. Place an even layer on cookie sheet in heated oven. Cook for 15 minutes and give a stir and then place back in oven for another 10 minutes or so until a little brown a slight crisp. Take out of oven and set aside.
In a medium-size bowl, place the black beans, corn, red onions, diced jalapenos, 1 tbsp. ground cumin, cilantro, and cooled-down chickpeas. Give a stir. Add salt and pepper to taste. Gently mix in chopped avocado. In a small bowl put 3 tbsp. olive oil, 2 tbsp. chile powder and the juice from 4 limes. Whisk and immediately pour over avocado salad and mix gently until coated. Season to taste. Serves 4-6 depending on how you use it.