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June 11, 2022
No-Cook Black Bean Salad

I’m always looking for delicious and filling salads. During the summer it can be too hot to eat a big meal. Plus, it’s nice to have variety. This salad is not only filling but also it’s no-cook, that’s a winner right there!


  • 1/2 cup thinly sliced red onion
  • 1 medium ripe avocado, pitted & roughly chopped
  • 1/4 cup cilantro leaves (I finally get to use up more of my plant!)
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 1/2 teaspoon of salt
  • 8 cups mixed salad greens
  • 2 medium ears of corn, kernels removed, or 2 cups frozen corn, thawed & patted dry.
  • 1-pint grape tomatoes halved
  • 1 15 ounce can of black beans, rinsed


  1. Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic, and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
  2. Just before serving, combine the salad greens corn, tomatoes and beans in a large bowl. Drain the onions and add them to the bowl, along with the avocado dressing. Toss to coat.

Original recipe

Fading Memories was created to support family caregivers in a simple, on-demand form. When I was looking for advice on caring for my Mom, I needed this podcast. Since it didn’t exist, I created what I needed!
Jen – pod host

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