Black Beans are so good and great in Summer as they add a little more substance for cooler days without feeling heavy and too wintery. If you haven’t used them before, they are a good stock item in your pantry. We are not keen on too many cans in our pantry, but black beans have joined the tomatoes, coconut milk and chickpeas (for emergencies).
Here we pair black beans with avocado and feta for a creamy salad that zings with lime juice.
We also add green tomatoes. What??, I hear you ask. Green tomatoes are a magnificent slightly sour and very crunchy ingredient ideal for salads, especially those with Mexican or South East Asian overtones. They are used extensively in parts of the world but not much in the English-speaking world. You may have seen the film Fried Green Tomatoes at the Whistle Stop Cafe (or not), but the use of green tomatoes extends far beyond being crumbed and fried (as delicious as they are). Try them in Indian dishes too, as a replacement for, or along side, the usual souring agent in the dish (tamarind, lime or lemon juice, dried pomegranate seeds, kokum, golpar, sour grapes, verjuice, etc). There are parts of the world that use sour to great effect in their cuisines – Persia and India come to mind.
I hope you enjoy this salad, it is very very good.
We have a Collection of our Green Tomato Recipes, so you can browse at leisure.
Similar Salads include Green Tomato and Fresh Mozzarella Salad, Avocado and Caper Salad, Cucumber and Avocado Salad with Asian Dressing, Wombok and Radish Salad with Peanut Dressing and Artichoke Hearts with Feta Salad.
All of our Black Bean recipes are here, our Green Tomato Recipes here, and our Avocado Recipes here. Salads are all here (there are a LOT), and Bittman Salads here. Or take some time to explore our easy Late Summer Recipes.
Black Bean and Avocado Salad
Halve avocados and scoop out the flesh. Roughly chop the avocado and mix with black beans, feta, coriander leaves, chopped green tomatoes and lime juice. Serve and enjoy!
recipe notes and alternatives
Use tomatillos instead of green tomatoes.
Add a couple of just-ripe cherry tomatoes to add a dash of colour.
Add some finely chopped white or green parts of spring onions (scallions).
Use queso fresco instead of feta. Paneer or dry ricotta are also good.
To serve the salad in the avocado shells, leave a little avocado flesh in the shell, make the salad and serve it in the shells with some small spoons.