Cilantro Salad with Avocado

Ingredients

• 2 cups cilantro leaves (1 large bunch)
• 1 large avocado, diced
• 4-6 Roma tomatoes, chopped
• ½ medium red onion, sliced very thin
• 1 cup canned black beans, drained and rinsed
• 1 cup canned whole kernel corn, drained
• 1 small can baby peas
• Juice and zest of two large limes
• 2 TBL olive oil
• salt and black pepper (or red pepper flakes), to taste
• 1 cup crumbled cotija or queso fresco cheese

Step by Step

1. Rinse cilantro in a large bowl of standing water a few times to clean thoroughly
2. Place on towel to dry.  Stems are edible, and full of flavor, but cut them into small pieces
3. Slice your red onion as thinly as you possibly can and place the slices in a small bowl of ice water while you prepare other ingredients.
4. Rinse and dry your large mixing bowl.  Add juice and zest of two limes, salt, pepper and EVOO and whisk together.
5. Add diced avocado and toss in the lime juice.
6. Add chopped tomatoes, black beans and corn.
7. Toss gently to combine well.
8. Add cilatro and drained red onions (both patted dry) and toss again.
9. Sprinkle with crumbled cheese
10. Serve as a side dish or a main salad.  Serve red pepper or Thunder Powder on the side.
11. Store in the refrigerator.