Black Bean and Avocado Salad

It’s a Sunday afternoon and I’m adding to my blog while Carlos is cleaning. Funny how that works! 🙂 I’ve been meaning to add this recipe for some time now, but have been lazy. Sorry. What’s nice about this recipe, is that it can be eaten alone, as a salsa with chips, as a topping for a sandwich or burger, or used to top a bed of lettuce/greens. It is also extremely flexible. Various ingredients can be added or taken out without changing a lot of the flavor. Adjust the recipe as needed to fit your likes and dislikes.

Black Bean and Avocado Salad


  • 1 cup frozen corn, thawed
  • 1 can no-salt-added black beans, drained and rinsed
  • ½ cup cilantro, chopped
  • 1 ½ Tablespoons lime juice
  • 1 Tablespoon jalapeno, chopped (add more if you like the spice)
  • ÂĽ teaspoon salt
  • 1/8  teaspoon cayenne pepper
  • 1 avocado, diced (Note: It is best if the avocado isn’t completely ripe so the diced pieces don’t become too mushy.)
  • 2 roma tomatoes, chopped
  • 1 green pepper, chopped
  • 1/8 cup red wine vinegar (add more to taste if needed)


  1. Add all ingredients to a large bowl and mix.
  2. If you need more flavor, add a little Italian dressing as needed.

One response to “Black Bean and Avocado Salad

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