When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!
Avocado Black Bean Salad
Equipment
- knife
- cutting board
Ingredients
- 1 pint cherry tomatoes halved
- 1 yellow bell pepper seeded and 1/2 inch diced
- 1/2 cup red onion chopped
- 1 jalapeno pepper seeded and minced
- 1 -15 ounce can black beans drained and rinsed
- 1 -15 ounce can whole kernel corn drained
- fresh juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic peeled and minced
- 1/4 cup fresh cilantro chopped
- 2 avocados peeled, seeded and diced
Instructions
- PLace tomatoes, pepper, onion, jalapeno pepper, black beans and corn in a large bowl.
- Mix together the lime juice, olive oil, salt, pepper and garlic. Pour over vegetables and toss well.
- Just before serving, fold in the avocados and cilantro. Can be served at room temperature or chilled.
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