Black Bean Avocado Salad Recipe
Black Bean Avocado Salad Recipe photo by Taste of Home

Black Bean Avocado Salad Recipe

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"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat.
  2. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean Avocado Salad in Taste of Home June/July 2005, p14

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Reviewed Apr. 21, 2013

"Great I added cilantro and organic pepper jack cheese! Easy and quick to make"

Reviewed Oct. 22, 2010

"I make this to eat with chips leaving out the cucumber and increasing the chopped tomatoe. I increase the lime juice to 1 tbs. My son's favorite"

Reviewed Sep. 11, 2010

"I did not use the jalapeno pepper so I added a little fat free Zesty Italian dressing in it."

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