Eclectic Recipes Black Bean, Corn and Avocado Salad | Eclectic Recipes

Black Bean, Corn and Avocado Salad

This quick and easy salad has corn, black beans, avocados, tomatoes, cucumbers and onions. It is seasoned with cumin and oregano. It makes a quick and easy summer supper. Since It has been so incredibly hot here in Florida, and I have been trying to make more salads that serve as main course dishes. This recipe was sent to to me by my sister-in-law. It looked so good, I just had to make it the next day. I made a few modifications, like changing green onions for red onions, and using fresh oregano instead of dried. I have planted some herbs in containers on my patio that come in very handy.

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Black Bean, Corn and Avocado Salad Recipe

Ingredients:

1 can black beans, rinsed and drained
1 can Mexi-corn, rinsed and drained
2 avocados, (3 hass or 2 Florida), diced (I used Florida to save on fat, but would use hass in the future for the taste)
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced
the juice of 1 lime
2 tablespoons olive oil
the leaves from 2 - 3 sprigs of fresh oregano (I had some growing on the patio)
1/2 teaspoon cumin
salt and pepper to taste

Directions:

Add all diced vegetables and oregano to a large bowl.

Add lime juice, olive oil, cumin, salt and pepper. Mix well to combine. Refrigerate until ready to serve. Serve over salad greens.

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