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Black Bean Avocado Salad
Source: Barb Williams from Taste of Home Magazine
Course:
Salad
Ingredients
1
15 oz can
black beans rinsed and drained
1
11 oz can
mexicorn
drained
1-1/3
cups
chopped peeled avocados
1
cup
chopped seeded cucumber
1
cup
chopped seeded tomatoes
1/2
cup
thinly sliced green onions
1
small jalapeno pepper
seeded and chopped
1
teaspoon
lime juice
DRESSING
2
Tablespoons cider vinegar
1
Tablespoon olive oil
1
teaspoon
ground cumin
1/2
teaspoon
dried oregano
1/4
teaspoon
salt
1/8
teaspoon
pepper
Instructions
In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate for at least one hour before serving.