Black Bean Avocado Salad Recipe

By Hester

Ingredients

• DRESSING:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1-1/3 cups chopped California Avocados
• 1 cup chopped seeded cucumber
• 1 cup chopped seeded tomatoes
• 1/2 cup thinly sliced green onions
• 1 small jalapeno pepper, seeded and chopped
• 1 teaspoon lime juice
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Details

Adapted from tasteofhome.com

Preparation

Step 1

•In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat.
• Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.