Kaʻū Kaukau: Nutty Avocado Black Bean Salad

Recipe & Photo By Tim DeLozier

Many of us have avocado trees that produce abundant fruit. Here’s a refreshing, easy recipe to use up your plentiful avocados. The Macadamia nuts give it a delicious Ka‘ū flair! Perfect for potlucks and beach gatherings!

Ingredients:

• 1 can black beans (15 oz), drained and rinsed

• 1 to 2 large ripe but firm avocados, pitted, peeled, and diced

• 1 medium Maui onion, diced, about 1 cup

• 1 ½ cups cherry tomatoes, halved

• 1 cup sweet corn kernels, fresh, frozen, or canned

• 1/3 to 1/2 cup fresh cilantro, chopped (optional)

For the Cumin Lime Vinaigrette:

• 3 tbsp olive oil

• 1 ½ tablespoon fresh lime juice

• 2 cloves/1 teaspoon garlic, minced

• 1½ to 2 teaspoons honey

• 1 teaspoon dijon mustard

• 1 teaspoon ground cumin

• ¼ to ½ teaspoon chili powder

• Pinch of salt, to taste

• ½ teaspoon black pepper, or to taste

• ½ cup chopped Macadamia nuts, toasted to golden brown*

• ½ cup sour cream – for topping (optional)

Directions:

1. Dice and chop the vegetables and herbs (washed and patted dry). If using frozen corn, thaw before mixing in a small bowl of warm water, then drain. Drain and rinse the canned black beans.

2. To build the salad, add all ingredients for the Cumin Lime Vinaigrette in the bottom of a large mixing bowl. Whisk together until well combined.

3. Add the drained black beans and all other ingredients to the bowl. Gently toss together until mixed and evenly coated.  Note: don’t over-mix or you risk mashing the avocados, which should be soft and delicate if optimally ripe.

4. Garnish with extra cilantro (optional). Serve chilled or at room temperature, topped with optional sour cream, with tortilla strips or toast slices and lime wedges.

*Toasting Macadamia nuts brings out the oils and full flavor of the nuts.