Southwestern Avocado and Black Bean Salad Recipe by Paula Deen

Level: Easy

Time: 10 MINUTES

2 ratings
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  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 or 3 dashes hot sauce
  • 4 cups romaine lettuce, chopped
  • 2 avocados, peeled and diced
  • 2 cups fresh or frozen corn kernels, thawed and drained
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 cup cherry tomatoes, chopped
  • 3/4 cup (3 oz) pepper Jack cheese, grated
  • kosher salt and freshly ground pepper


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.

Southwestern Avocado and Black Bean Salad


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2 Reviews

Ginger 4/7/2016
I can't wait to

I can't wait to make this except for one problem. I'm one of those people who can't stand cilantro. What would be a suitable substitution for cilantro?

Gail 10/18/2014
Very very good

Very very good.

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