Southwestern Black Bean and Avocado Salad

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.



12 cup cilantro leaves, chopped
14 cup extra-virgin olive oil
2 tbsp lime juice, freshly squeezed
2 dash hot sauce, such as Tabasco, or to taste
4 cup romaine lettuce, chopped
2 avocado, peeled and diced
2 cup fresh corn kernels, or frozen, thawed and drained
2 can (15 oz each) black beans, rinsed and drained
1 cup cherry tomato, halved
1 kosher salt, to taste
1 black pepper, freshly ground, to taste



  1. In a small bowl, whisk together cilantro, olive oil, lime juice, and hot sauce. In a large serving bowl, add lettuce, avocado, corn, black beans, and tomatoes. Pour in dressing and toss well. Season to taste with salt and black pepper, then serve.

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