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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

  • 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.

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Reviews

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Average Rating:
  • Tryart
    Apr 21, 2013

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

  • Lesli Dustin
    Feb 10, 2013

    No comment left

  • Bean Q
    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

  • daisey5
    Sep 11, 2010

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

  • cookin momma
    May 24, 2009

    No comment left

  • kodak853
    Jan 29, 2008

    No comment left

  • Stacey
    Oct 9, 2007

    No comment left