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Black Bean Avocado Salad Recipe

Black Bean Avocado Salad Recipe

"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 YIELD: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.