Exquisite Vegan Venezuelan Dinner: Mouthwatering Guacamole Salad, Hearty Black Bean Puffs & Tropical Fruit Salsa

Ingredients

• 3 ripe avocados, halved and pitted
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste
• 1 can black beans, drained and rinsed
• 1 cup breadcrumbs
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup vegetable oil, for frying
• 1 pineapple, peeled and cut into chunks
• 1 mango, peeled and cut into chunks
• 1 red bell pepper, finely chopped
• 1/2 cup cucumber, seeded and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. 1

   In a large bowl, mash avocados with a fork until smooth. Add red onion, cilantro, lime juice, and salt to taste. Mix well and set aside.

2. 2

   In another bowl, mix black beans, breadcrumbs, cornstarch, salt, cumin, smoked paprika, and black pepper. Form into 1-inch balls and flatten slightly.

3. 3

   Heat vegetable oil in a deep frying pan over medium heat. Fry bean puffs until golden brown and crispy on all sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.

4. 4

   In a separate bowl, combine pineapple, mango, red bell pepper, cucumber, red onion, cilantro, lime juice, and salt to taste. Mix well and set aside.

5. 5

   To plate, arrange guacamole salad in the center of a large round dish, then place black bean puffs around the edge. Top with tropical fruit salsa and garnish with additional cilantro leaves if desired.