I've been working these past weeks to "clean" out my cabinets of food, as I'm moving out of the city back home to start on a new adventure in food. So far, so good! But, I've had a major surplus of canned tomatoes and am definitely sick of tomatoes - tomato sauce, tomato soup, more tomato sauce. Luckily, there was some other "random stuff" in there - lentils, brown rice, a can of black beans...wait! Eureka! Spacing out on the subway home, I had an idea!
My friend The Lunchbelle had brought some cilantro to my place Saturday when I made dinner. I still had some left over, and was craving a "fresh" spin on dinner, and I thought up just the combination: canned whole tomatoes, chopped up, mixed with my can of black beans (no salt), and a lot of cilantro. The perfect topping? An avocado, so I stopped off at the market on my way home to grab one.
The prep was easy - open cans, smush with a spoon, season liberally with salt to taste (I'm a huge fan of Maldon salt - there is no comparison!). I was utterly famished, so I served my black bean and avocado salad with some cold leftover mac and cheese from Saturday's dinner - a quick and complete dinner in a bowl.
I still have a pint of this salad left over - maybe for lunch later this week? A late dinner? Whenever it's eaten, I hope it's even better than before now that flavors have had time to blend.