Black Bean Avocado Salad Recipe

4.5 3 6
Black Bean Avocado Salad Recipe
Black Bean Avocado Salad Recipe photo by Taste of Home
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Black Bean Avocado Salad Recipe

Read Reviews
4.5 3 6
Publisher Photo
"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 dressing ingredients. Pour over salad and toss to coat.
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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  • 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
  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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Reviews forBlack Bean Avocado Salad

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Tryart User ID: 7235463 125235
Reviewed Apr. 21, 2013

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

MY REVIEW
Bean Q User ID: 4900811 64717
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
daisey5 User ID: 146806 74017
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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