Avocados

There are not many things that I enjoy eating more than a perfectly ripened avocado. I usually go to Aldi (see footnote) and buy 3-4 a week. Typically we slice them up and put them on grilled meats or I whip up a quick batch of guacamole. When I am in a salad mood, I make a simple vinaigrette with Olive Oil, Orange Muscat Vinegar, Salt, and Cumin and toss sliced avocados and greens. One of my favorite things is very simple and delicious Black Bean and Avocado salad than can even double as a dip. The recipe follows:

1 can of Black Beans, drained and rinsed
1-2 jalapenos, seeded and finely chopped

1/4 cup of chopped cilantro (more if you like it)

1-2 seeded, chopped tomatoes

1/4 tsp of cumin

Juice of one lime

kosher salt to taste

1-2 avocados, cut into small cubes

Mix it all together and let sit for a minimum of 1 hour to let the flavors blend.