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Southwestern Avocado and Black Bean Salad Recipe by Paula Deen

1 ratings
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Southwestern Avocado and Black Bean Salad Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1/2 cup freshly chopped cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 or 3 dashes or 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
  • 3/4 cup (3 ounces) grated pepper jack cheese, approximately

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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1 Review

Gail
Gail 10/18/2014
10/18/2014
Very very good

Very very good.