Black bean, Corn & Avocado Salad

I am not exactly a fan of black beans.  I usually skip them when I order my burrito or my plato of chile relleno. But there’s something about the beans when mixed with sweet corn, fresh avocado and red ripe tomatoes, especially in this simple salad recipe.  Or could it be the lime juice?  Perhaps the cilantro topping? Whichever it is, I am inclined to give black beans the benefit of the doubt.

Others who have tried this recipe have recommended adding cumin or chili powder to spice it up a bit. I’d say nothing wrong with that! In fact, I followed their recommendation!


One 11 oz can yellow sweet corn, drained

One 15 oz can black beans, drained

1 avocado, cut into tiny cubes

1 cup fresh large tomato,  cut into tiny cubes

1 small white onion, chopped

1/4 cup, freshly-squeezed lime juice

1 tsp olive oil

1/4 cup fresh cilantro, stems removed

Salt & pepper to taste

1/4 tsp cumin powder

1/4 tsp dried chile powder


Mix all ingredients in a salad bowl and toss, adding salt & pepper to taste

If desired, refrigerate before serving

Serve with a sprinkle  of cilantro on a bed of lettuce leaves

(Makes 4-6 servings)


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