Chilled Avocado and Cucumber Soup Shooter
Because summer food should be cool, flavorful and easy.
The perfect side dish for those outdoor days of summer.
Ingredients
- 1 15 oz. can of black beans
- 1 15 oz. can of pinto beans
- 2 tomatoes, on the vine or roma
- 2 ripe avocados
- ⅓ cup frozen or fresh corn
- 1 tablespoon lemon juice
- ½ cup yellow onion
- ½ tablespoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon oregano
- a pinch of allspice
Preparation
Drain black and pinto beans and pour into a large bowl, preferably one that's portable and has a lid!
Add sea salt and mix with beans.
Dice the onion and add to the bowl.
Chop tomatoes into ½ pieces and toss into the bowl.
Dice the avocados into ½ pieces and toss into the bowl.
Add 1 tablespoon of lemon juice to the bowl.
Add seasonings and mix everything together until well combined. If needed, add a hint more salt.
Recipe and image courtesty The Fitchen. To find more information and recipes visit The Fitchen.
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