Avocado and Black Bean Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Ingredients Nutrition

Directions

  1. Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
Most Helpful

4 5

I make something similar to this. It has all the named ingredients PLUS mango chunks, torn rocket/arugula leaves, and a little bit of finely chopped red chile. Usually I don't have the latter, so I use a half tsp of finely chopped jalapeno relish that I canned a year or two ago. The spicy rocket and sweetness of the mango make this salad TO DIE FOR. That's the opinion wherever I bring it, which I do a lot. Yum, yum!

5 5

Where do I begin? I added some red and yellow pepper, jalapeno, and used roasted corn. Served it with warm cornbread! My Dad-Mr Meat and potatoes....was very pleased with the meatless meal! In fact asked to have it again soon!

5 5

I'm in heaven!! All my favorite flavors in one heavenly combination! I only had one avocado on hand and used one bunch of green onions (chopped), halved cherry tomatoes, organic frozen corn (rinsed and not cooked) and the juice of one whole lime. The more avocado the merrier! I will be sure to have more available my next go-round! I love this recipe! Thank you so much!