Veggie Le Crunch

Name: Veggie Le Crunch
Ingredients: 6 -7 radishes, diced; 1 (15 ounce) can black beans, drained and rinsed with cool water; 1 cucumber, diced; 1 cup pineapple, diced; 1 sprig fresh basil (optional); 1 sprig fresh cilantro (optional); 1 head of dark green lettuce, torn into bite size pieces; 1 ripe avocado; 14 cup buttermilk; 1 tablespoon honey (more to taste); 1 tablespoon vinegar; juice of one lime; 1 dash Tabasco sauce; salt; pepper

15 ingredients

8 steps

Ingredients

6 -7 radishes, diced
1 (15 ounce) can black beans, drained and rinsed with cool water
1 cucumber, diced
1 cup pineapple, diced
1 sprig fresh basil (optional)
1 sprig fresh cilantro (optional)
1 head of dark green lettuce, torn into bite size pieces
1 ripe avocado
14 cup buttermilk
1 tablespoon honey (more to taste)
1 tablespoon vinegar
juice of one lime
1 dash Tabasco sauce
salt
pepper

Directions

1

SALAD:.
2

Thoroughly wash all the fresh vegetables and cut into bite sized pieces.
3

Toss together in a medium sized bowl.
4

Drain and rinse the black beans and add to the salad.
5

If using canned pineapple chunks, drain off the juice before adding to the salad.
6

DRESSING:.
7

Using an electric mixer or blender, combine until smooth the avocado, buttermilk, vinegar, lime, honey, hot sauce and salt and pepper.
8

Pour over salad, toss, and serve.