October 25, 2022

This black bean and avocado salad is full of flavor and crunch. It has cucumber, tomato, onion, jalapeño in a cilantro lime dressing. Perfect side dish for grilled meat or chicken. Makes a fun vegetarian stuffing for tacos. Is delightful over a nice bed of quinoa and mixed greens.

Serves 4
Prep 15


1 15.5 oz can black beans, rinsed and drained
1 cup corn kernels
1 avocado, diced
1 cup cucumber, diced
1 cup tomato, diced
¼ cup onion, diced
1 jalapeño, seeded and diced
2 limes, juiced
1 tablespoon olive oil
⅓ cup cilantro, chopped
½ teaspoon salt
fresh black pepper


In a large bowl, combine beans, corn, avocado, cucumber, tomato, onion and jalapeño and stir gently to mix.

In a small bowl whisk together the lime juice, olive oil, cilantro, salt and pepper. Pour over the salad and toss gently so that the dressing covers all the ingredients.

Note: If you are not serving it right away, cover and chill. Keep out the avocado and add that right before serving so that it stays fresh and green.

About the Author Michelle DeBerge

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