Black Bean Avocado Salad

Name: Black Bean Avocado Salad
Prep time: 20 min
Total time: 20 min
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

"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Avocado Black Bean and Corn Salsa in Taste of Home June/July 2005

Reviews

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Tryart

Apr 21, 2013

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