Southwestern Avocado and Black Bean Salad Recipe by Paula Deen

2 ratings
Easy Level
10 MIN 10 Prep + Cook
Servings
2 ratings
Easy Level
10 MIN 10 Prep + Cook

Southwestern Avocado and Black Bean Salad Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
10 MIN 10 Prep + Cook
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Ingredients

  • 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

Preparation

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.

Reviews

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2 Reviews

Ginger
Ginger 4/7/2016
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
Gail 10/18/2014
10/18/2014
Very very good

Very very good.

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