Avocado Stuffed with Bean Salad

Versión en español

My grandmother often made mashed avocado for teatime toast and stuffed avocado as an entree. This Avocado Stuffed with Bean Salad recipe combines my childhood memories with these 13 years in Texas. Here, you find beans in every meal, from BBQ to tacos. And often also as appetizers.
Last week, I read the book Lab Girl, an autobiography by a renowned botanist. In one of the chapters, she mentions that every person has a great tree from her childhood. And I thought that I was very lucky because I had more than one, and they were all fruit trees.

My grandparents lived in a house with a big yard with lush and giant trees: my favorites were an avocado tree and a walnut tree. We were so old and happy that we did not dare to climb them, and for that, we had a beautiful cherry tree.

As you can imagine, we used to eat avocados year-round, and sometimes, we would swap with neighbors with other varieties. We had this stuffed avocado for a relaxed and perfect Saturday lunch. Summer is around the corner in Texas, and I tend to use the oven less and expand my repertoire of fast, fresh, and easy-to-make meals.

You may also be interested in the recipe: Spicy Potato Bean Salad.

Avocado Stuffed with Bean Salad

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A delicious and colorful snack.

• Total Time: 0 hours
• Yield: 4

Ingredients

Units USM

• 1 can (16 oz.) BUSH’S Maple Cured Bacon Baked Bean or similar
• 1/2 red onion thinly sliced
• 1/2 orange or red pepper diced small
• 1 cup cooked corn
• 1 jalapeño pepper, seeded and chopped small
• 1 cup cilantro, chopped small
• 2 large avocados
• juice of one lime or lemon
• 1 bag tortilla chips

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Instructions

1. Mix the can of beans in a bowl with the onion, peppers, corn, chili pepper, and cilantro. Stir and add lime juice. Stir, taste, and adjust seasoning.
   
2. Cut avocados in half and remove the seed. Remove the skin and season with salt.
3. In a serving platter, arrange the tortilla chips as a base, place the avocados on top, and stuff with the bean salad. Place the rest of the salad in a bowl.
   
4. Serve cold.

Notes

I wrote this sponsored conversation for BUSH’S Beans in 2017. The opinions and text are all mine.

• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: o minutes
• Category: Salads
• Cuisine: Latin Fusion