Temari Rabbit Bento Bowl #26

Black beans in a lime dressing with avocado.

I was inspired by this recipe and the fact that canned beans and avocado were both on sale. This meal ran me somewhere around 80 cents. Under most circumstances, though, it would still only approach $1.50 at most, so I might well make it again. It was good!

And here is what I did:

Black Beans in a Lime Dressing with Avocado
Serves: 2

One 15-oz. can black beans
1 tablespoon lime juice
3 frozen cilantro cubes (or a tablespoon of dried cilantro)
1 thick slice of red onion, minced
1 teaspoon ground cumin
Salt and pepper
1 avocado

Drain and rinse the beans; set aside.

In a bowl, stir lime juice, cilantro, minced onion, and cumin until well mixed. (This won't take long with dried cilantro but you'll need to melt the frozen kind.) Add beans and stir; taste and add salt and pepper as you feel you need it.

Put the beans in a covered container in the fridge overnight.

When ready to pack for lunch, take half the beans and half the avocado, sliced. You can keep the avocado slices from browning, if you want, by putting some plastic wrap over it in contact with the avocado, or leave the avocado in its skin and slice it when you are ready to eat it, but honestly I've not had much of an issue with avocado in a closed container getting brown unless it was mashed.

When you eat it, just put the avocado on top of the beans.


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