Salad

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!

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Avocado Black Bean Salad

Add two or more avocados- it makes the recipe!

Course Salad

Cuisine Mexican

Keyword avocado, black beans, cilantro, whole kernel corn

Total Time 30 minutes minutes

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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