Southwestern Avocado and Black Bean Salad

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Southwestern Avocado and Black Bean Salad Southwestern Avocado and Black Bean Salad Recipe Courtesy of


Servings: 4
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper


 

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Directions

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

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Reader Comments:

54321

I made this salad and I did modify it. My husband took a chicken breast and marinated in olive oil, garlic powder, onion powder, cumin, chili powder and a little cayenne pepper. Then grilled it and cut it up and placed it on the salad. AMAZING!!! Then I took half a white onion and chopped it too in the salad. Topped it with the cilantro dressing. This was restaurant quality! My husband said this recipe was a keeper.

By Karen on April 07, 2013

54321

I have been making this salad for years now, one change I add chicken and make it a meal. Love it

By Charlene on February 05, 2013

54321

hilooking good love your cook shows.

By joyce mccord on January 07, 2013

54321

i watch your show ll the time ive learned a lot from you mostly to smile!

By paula you are my hero i love u! on January 07, 2013

54321

Paula , I love watching you cook and Bobby also . you are the best ...............Brenda Easley .

By Brenda Easley on January 06, 2013

54321

I made this salad for my sons' birthday party and it was such a hit! I had numerous requests for the salad recipe. It is so easy to make and so tasty! I hate cilantro and couldn't even taste it. I did a quick calorie count via My Fitness Pal and for 4 servings, each serving is 598 calories, but I think this recipe can feed more than 4.

By Anonymous on June 26, 2012

54321

Paula at the very least as you are diabetic, you really should put a carb count on these recipes, it would help so many out.

By Debbie Jennings on May 25, 2012

54321

I made this today and its good but it seems like its missing something. I love onion so maybe this would be a good addition. I seem to not be a big fan of extra virgin olive oil. Is there some other oil that you would recomend? I make a black bean and corn salsa where the sauce contains mayo, lime juice, and cumin. Love this sooooo much. Maybe next time ill try that dressing instead.

By Julie on March 26, 2012

54321

Oh, Paula, you were so close with this recipe. You had me all the way up until you added the cheese! No worries, I WILL make this, but I will eliminate the cheese and use all organic ingredients. Yum!

By LilMomma254 on March 10, 2012

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Love this salad!! It's quick to prepare, it's perfect to take along on cookouts and it's also very versatile. I've used garbanzo beans and Nappa cabbage when I didn't have black beans or romaine lettuce and both work splendidly. We like to use fresh corn when it's available in the late summer. Adding some minced shallots to the dressing gives it an extra bit of zing.

By Nichole on March 10, 2012

54321

Hello We love your show and recipes...We wonder if you could put the calories count on each recipes.. but, if not can you tell us how many calories on your Southwestern Avocado and Black Bean Salad..Thank you so much... Ms. Sutherlund

By Andrea Sutherlund on January 19, 2012

54321

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

54321

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

54321

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

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By Stacey on May 08, 2011

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By Q on May 08, 2011

54321

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

54321

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

54321

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

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