Southwestern Stuffed Avocado

If you’re looking to impress with a sophisticated salad or appetizer that is super simple, then give this Southwestern Stuffed Avocado a try. Completely plant-based (vegan), oil-free, and gluten-free, this recipe is made out of all whole, natural plant foods. With only 9 ingredients, you can make a fabulous dish in about 10 minutes. The true inspiration is a couple of ripe avocados. Then turn to a few staple ingredients—canned black beans, frozen corn, onions, tomatoes, spices, and herbs—and you are good to go.

This recipe comes to us from Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian.

Serves 4

Ingredients:

• 2 avocados, ripe, but firm
• ½ cup frozen corn, thawed
• ½ cup canned black beans, rinsed, drained
• ¼ cup chopped red onions
• 2 tablespoon chopped fresh cilantro
• 1 medium ripe tomato, chopped
• Juice of ½ lemon
• 1 clove garlic, minced
• ½ teaspoon cumin
• Dash salt and pepper (optional)

Directions:

1. Slice avocados in half lengthwise and remove pits. Set aside.

2. Mix remaining ingredients together in a small bowl.

3. Place each avocado half on a small salad plate. Fill cavity with salad mixture, allowing to overflow onto plate.