& Save

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.

I'm not interested
Hide picture