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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

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 olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 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.

Reviews for Black Bean Avocado Salad

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MY REVIEW
Reviewed Apr. 21, 2013

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

MY REVIEW
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"

MY REVIEW
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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