Avocado Black Bean Salad
This refrigerated salad really hits the spot in the heat of summer. It’s popular enough with my kids that I usually have to double this recipe, and we still have no leftovers.
To print recipe, click here –> Black Bean Salad
Ingredients:
- 1½ cups freshly cooked black beans (or a 15-oz can)
- 1 can shoe peg corn (or 1½ cups frozen corn)
- 1 small red onion, diced
- 1 red bell pepper, seeded and chopped
- 2 Tbsp fresh lime juice
- 2 avocados, cut into chunks
- 1 Tbsp olive oil
- 1 small jalapeño pepper (optional)
- 1 cup fresh cilantro, chopped
- salt & pepper to taste
Instructions for making black bean salad:
Dice jalapeño and red bell peppers.
Drain beans and corn. Dice red onion.
Mix with all the remaining ingredients, but save cilantro and avocado until you are ready to serve.
Chill in the refrigerator until ready to eat. Mix in avocado and top with chopped cilantro just before serving.
Dish into individual bowls and enjoy. Yum!
More help in the kitchen
Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
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My kids and I took a class at our county extension office on how to do this. We brought our groceries along with us, and the instructor coached us through assembling the meals. It was a lot of fun to work together.
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