Uncategorized

avocado cup salads, two ways

avocado cup salads, two ways
S V V P D G W E P T F S P R C C M L M A S K

Ingredients

1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
1 large bell pepper, finely diced (I used a mix of colors because we keep them around for the kid)
1/4 cup finely diced white or red onion
1 small jalapeno, seeded and minced
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon ground cumin
Dashes of hot sauce or pinches of cayenne, to taste
Chopped cilantro for garnish
4 ripe avocados
1 cup finely diced cucumber (from about half a long English or 2 small Persian cukes), seeds removed
1 cup finely diced radishes (from about 4 large red ones)
2 scallions, finely chopped
4 tablespoons toasted sesame oil
2 teaspoons white miso (shiromiso, which is more mild/less salty)
2 tablespoons rice vinegar
1/2 teaspoon finely grated or minced fresh ginger root (or more to taste)
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds
4 ripe avocados