I can't quit making this salad, it is fabulous. I also add diced red onion for a little more flavor. I prepared it alongside tequila-lime shrimp and everyone loved it.

By Anonymous on October 18, 2011

This was a great addition to our bbq welcoming home our military daughter & family. When I don't have an ingredient I use what's on hand instead of running to the store so try it with these substitutions: Napa cabbage instead of Romaine; Sriracha instead of Tobasco; 1 can black & 1 can kidney beans; regular size organic tomatoes; pre-sliced chipotle cheddar cheese cut into small bits. I wanted a bit more flavor for the dressing so added a tablespoon of some sort of sweet/hot dressing I had in the fridge. What didn't get eaten got taken home by family members! Thank you Dean family.

By Jen Hinwood on July 15, 2011

When I first made the Southwestern Avocado and Black Bean Salad three years ago, it left the same day. I totally love this recipe; especially when I make it during the summer season.

By Cloria D. Copeland on June 19, 2011

By Stacey on May 08, 2011

By Q on May 08, 2011

Hey:) This is absolutely a wonderful salad, I first had a problem getting the Black Eyed Beans here in Jhb(Johannesburg,Gauteng,South Africa), but just recently the Checkers Chain Store has been brining it in. Made the Salad and we LOVE, including Hubby who does not like salads that much..

By Karen Richardson on March 11, 2011

I served this salad as a side with blackened grilled shrimp, and it was the hit of the party!! Absolutely delicious!!

By angie62558 on July 25, 2010

absolutely delicious. its a great summer salad. for our taste we added a little more cilantro. this dish goes well with taco chips. thanks paula, jamie

By Anonymous on April 11, 2010