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Black Bean Avocado Salad

Black Bean Avocado Salad
"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana
8 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1-1/3 cups chopped avocados
  • 1 cup chopped seeded cucumber
  • 1 cup chopped seeded tomatoes
  • 1/2 cup thinly sliced green onions
  • 1 small jalapeno pepper, seeded and chopped
  • 1 teaspoon lime juice
  • DRESSING:
  • 2 tablespoons cider vinegar
  • 1 tablespoon Crisco® Extra Virgin Olive Oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine the first eight ingredients. In a small
  • bowl, whisk the dressing ingredients. Pour over salad and toss to
  • coat. Cover and refrigerate for at least 1 hour before serving.
  • Yield: 8 servings.
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