Easy Black-Bean Avocado Salad
I learned how to make this easy black-bean avocado salad back when I was in college from a roommate. Over the years I have perfected it and made it my own. Since then, it’s one of those recipes that I always bring to parties and it gets rave reviews. My black bean avocado salad is incredibly simple and super easy to make in minutes.
The base of the salad is canned corn and black beans but all of the flavor comes fresh chopped ingredients including jalapeño, cilantro, red onion, and lime. In my opinion, the more cilantro, the BETTER! The creamy texture of the avocado brings it all together along with a little salt and pepper.
You can use this salad to put on top of tacos, quesadillas, or enchiladas. It’s a great addition to potlucks as a dip with chips or you can enjoy it on top of a green salad or as is!
Tips: Make sure to add your avocado last! Other wise it will become a mash and not cubed. Any of the ingredient measurements can be tweaked. So if you like more avocado, add more – go for it! You can also add jicama, red pepper, tomatoes, or mango depending on your mood.
Black Bean Avocado Salad
Ingredients:
1 can Low Sodium Black Beans
1 can Mexicorn
1 Avocado diced
1/4 Cup Red Onion finely chopped
1 Jalapeño finely chopped (seeds removed)
1/4 Cup Cilantro roughly chopped
Squeeze of Lime
Salt & Pepper to taste
Directions
1. Mix together black-beans, mexicorn, red onion, jalapeño, and cilantro
2. Fold in avocado so that it doesn’t get mashed whiled mixing
3. Squeeze lime on mixture and add salt/pepper to taste
4. Enjoy!
Please let me know your thoughts on this recipe! If you make it, leave a comment and tell me what you loved about my easy black-bean avocado salad. Don’t forget to tag me @mealswsithmel__ in your insta stories and IG posts!
