Total Time
2hrs
Prep 10 mins
Cook 1 hr 50 mins

This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time.

Ingredients Nutrition

Directions

  1. Drain and rinse beans.
  2. Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
  3. In a small bowl, whisk together remaining ingredients except for the chili powder.
  4. Pour dressing over beans and mix well.
  5. Sprinkle a dash of chili powder over the top of the salad.
  6. Cover and chill thoroughly.
  7. Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
  8. (Don't add the avocado until right before serving.).
Most Helpful

Love,love this recipe! Just bought a garlic/ lemon flavored olive oil & cilantro& garlic and jalapeño flavored balsamic vinaigrette at a festival this weekend & used them in place of the wine vinegar and olive oil..<br/> DELICIOUS and it hasn't even marinated or had the avocado or chili powder added yet!!!

potap March 19, 2014

Excellent lunch salad! I had to use red kidney beans, as we don't have pinto beans here, and I reduced the oil to 1/3 cup. Kept everything else the same and served with some chopped jalapeño on the side, so everyone could adjust the spice level to their own tastes. This was a nice simple, light summer salad that was a hit with everyone. Thanks puppitypup!

AmandaInOz January 13, 2008

I reduced the olive oil to 1/3 c., substituted the pinto beans with kidney beans, and reduced the salt to 1 tsp. This is absolutely delicious.

Scrivener1 March 04, 2016