Author Notes
This Salad epitomizes summer and is best eaten when the ripe fresh tomatoes are in lock step with the freshest basil. I serve this as a side to beef kebabs in the summer, the beans add some consistency to the salad so no need for an extra starchy side. Best part, no need for olive oil as the avocados lend their fatty coating to the other vegetables. —EatPrayandEatAgain
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Ingredients
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1 cup
black beans or red kidney beans (drained)
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1 cup
garbanzo beans (drained)
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2
ripe Avocados chopped (small cubes)
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2 cups
fresh tomatoes chhopped (1 inch bites)
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1 and 1/2 cups
chopped cucumbers
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1/2
Fresh Basil torn in bite sizes
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3 tablespoons
balsamic vinegar
Directions
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Drain and rinse the garbanzo and black beans, set aside.
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Chopp the Tomatoes, Avocados and Cucumbers at roughly the same size and toss them into a serving bowl
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Add the beans and the hand-torn basil leaves
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Finally drizzle the balsamic vinegar over it and toss gently to coat all the ingredients.
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