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Southwestern Avocado and Black Bean Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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

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