Southwestern Avocado and Black Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 118.29 ml freshly chopped cilantro leaf
- 59.14 ml olive oil
- 29.58 ml freshly squeezed lime juice
- 0.5-0.75 ml hot sauce (Sriracha, Tabasco or Frank's)
- 946.36 ml chopped romaine lettuce
- 2 avocados, peeled and diced
- 473.18 ml fresh corn kernels or 473.18 ml frozen corn kernels, thawed and drained
- 2 (850.48 g) can black beans, rinsed and drained
- 236.59 ml chopped cherry tomatoes
- 29.58 ml green onions (optional) or 29.58 ml red onions, minced (optional)
- about 3/4 cup grated monterey jack pepper cheese
- kosher salt & freshly ground black pepper
directions
- In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper.
- In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!