Black Bean Salad

Good thing about having this many vegetables in my fridge? I actually have to plan my meals out as opposed to waiting till I'm too hungry to think clearly (which inevitably leads to me boiling some water for pasta). Today I made a slightly adjusted version of The Kitchn's Black Bean Salad. I ended up adding a tomato and subbing an onion for the shallot because (surprise surprise) I'm now I'm in a panic about all these veggies going to waste. At least I'm consistent.

Avocado-Lime Black Beans
2 servings

One 15-ounce can black beans
1/2 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 avocado, to serve (I cubed this and tossed with the beans)

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot (or onion), and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.

The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.

I liked this a great deal. Even more after it sat in the fridge for a bit and all the flavors melded. Next time I would use a red onion as opposed to white, and maybe add some grilled chicken on top.

Side note: I did not think ahead and wrap my herbs. And now they look sad. Live and learn I guess.