by Nancy Jo
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my 4 recipes »
Nancy Jo's Notes:
4 small avocados Ask a question about this ingredient
1/2 small red onion, finely chopped Ask a question about this ingredient
1 can black beans, rinsed Ask a question about this ingredient
1 lemon, freshly squeezed Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
chipotle adobo sauce to taste Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1 handful toasted pumpkin seeds Ask a question about this ingredient
Halve the avocados and cut into 1 inch chunks. Place in serving bowl.
Ask a question about this stepAdd the rinsed black beans.
Ask a question about this stepAdd chopped red onion.
Ask a question about this stepIn a small mixing bowl add oil, lemon, honey, chipotle, salt & pepper and whisk together. Taste and adjust for seasoning Some like it hot, so add more chipotle adobo sauce if you wish.
Ask a question about this stepPour dressing onto salad. Toss very lightly until well coated.
Ask a question about this stepSprinkle with toasted pumpkin seeds and serve.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This is from your friendly editors at Food52.
added over 2 years agoI'm going to make this for my kids -- thanks!