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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


  • knife
  • cutting board


  • 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


  • 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.