Anonymous wrote:You can store a half avocado fully submerged in an airtight container of water. Air is what causes the browning, and since avocados are high in fat, it won't get saturated with water too quickly. It will last overnight, but any longer and it will get soft.

Thanks! Hadn't tried that.

I tried the southwestern black bean salad over the weekend.
Didn't do measurements for any of it (except the avocado -- I used half of one), but it came out really tasty. I used baby tomatoes instead of a large one. I accidentally left out the olive oil. I ate it right away vs putting it in the fridge because I was hungry when I made it.

I had some extra that I ate the next day, and it didn't taste nearly as good. Maybe because I left out the olive oil? Or maybe it just isn't as good the next day.

You can store a half avocado fully submerged in an airtight container of water. Air is what causes the browning, and since avocados are high in fat, it won't get saturated with water too quickly. It will last overnight, but any longer and it will get soft.

If you find a smaller size (thirds? quarters?) that works and keeps a good texture, please post. I tried halving it last summer and didn't have much luck. It was the slime texture that got me. I don't mind the browning, but DH won't touch it. Same with the leftover avocado- I definitely leave the pit in and baste with lime, then tightly cover, but still wind up slicing off the top (brown) layer. Mmm-hhm, sweetie...it's fresh. Eat up, now.

Thank you so much for letting me know about the texture! I'll adjust the recipe and make it in smaller batches.

With the avocado, I was thinking I'd cut it in half, use half with the serving or two for the day, and save the other half. If you keep the pit in and cover it, the browning isn't as fast.

I've made the black bean, avocado, cuke, tomato salad and it was slimy gross the next day. The brown doesn't bother me as much as the texture shift- it was absolutely disgusting. And it's not like you can really preserve the rest of the avocado and mix in as needed if the browning bugs you- or at least i've never had any luck basting a cut one in lime juice & tightly covering with Press & Seal wrap.

That said, the salad was delicious immediately after making.

http://www.skinnytaste.com/2010/07/black-bean-avocado-cucumber-and-tomato.html

http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

Both have avocado, which browns easily. Does the lime juice help to stop it from browning? I'd like to be able to make them and pick off of them for a day (or three!) if possible.
Or would it work to put the entire salad together without the avocado? And just cut up the avocado and add it as I want it?

The recipe makes so much and i don't want the food to go to waste.