Avocado Asian Black Bean Salad Recipe


1/3 cup rice wine vinegar
1/4 cup soy sauce, low sodium
1/4 cup lemon juice
1 tablespoon sesame oil
1 teaspoon hot chile oil
2 Chilean Hass avocados
2 (16 ounce) cans black beans, drained and rinsed
4 green onions, sliced
1 sweet red pepper, seeded and diced
1/2 cup cilantro or Italian parsley, chopped


In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.