Avocado Beans Salad in Lettuce Cups

With the heat wave that most part of the country has been experiencing, slaving over a hot stove is not something anyone would enjoy. That's when I resort to a light, summer meal which requires little or no cooking and this recipe here is a perfect fit. Light, yet filling and so very refreshing... A friend of mine made this during a get-together and it is something I enjoyed so decided to recreate it at home.

Any kind of beans will work but I used a can of black beans I had at home. Sweet kernels of corn would be a great addition to this but I didn't have any when I made this. Play around with the ingredients to suit your taste buds... you can even add some mint chutney to the avocado bean salad for a variation... the options are endless.

AVOCADO BEAN SALAD in LETTUCE CUPS

Ingredients:

Avocados - 2, ripe, scoop the inside flesh after cutting into two
Black beans - 1 can, drained and rinsed with water
Red Bell Pepper - half, chopped finely
Red Onion - half of a medium one, peeled and chopped finely
Corn Kernels - from one cob (that has been cooked till soft with a bit of salt)

Tomato - 1 small, chopped finely
Spring Onion - 1, chopped
Green chillies - 2, minced (optional, esp. when serving to children)
Salt and pepper to taste
Lemon Juice - from one half of a lemon
Coriander leaves - 1 tbsp, chopped

To Serve:

Iceberg Lettuce - separated to form the cups (just before serving- keep chilled)
Sour Cream

Method:

1) In a bowl, combine all the ingredients for the salad. Taste and adjust seasonings as desired. Refrigerate this for 30 mins to an hour to allow the flavours to marry.

2) When ready to serve, arrange lettuce cups, put abt 2 spoons of the avocado bean salad and top with a dollop of sour cream. Roll up and eat!

We enjoyed that with a cool Mango Panna cotta for dessert.

Here are some more recipes that require no cooking:

Bhel Puri
Cucumber Sandwiches

Summer Rolls
Tortilla Pinwheels
Hummus
Raw Papaya Salad
Spinach Salad

Peanut Salad
Guacamole