Southwestern Black Bean Avocado Salad

I feel bad. I haven’t been keeping up with my blog lately. School has just been so crazy that all I keep thinking is “Is it winter break yet?” Lucky, I had a bit of time a few nights back to fix this up. It makes a LOT (leftovers!) and is very filling. Plus, it’s filled with so many colors that it looks quite fancy without much effort. The best part? (Besides eating it, of course) It’s quick to put together. Perfect for the many busy school nights to come.


Southwestern Black Bean Avocado Salad


1 can (15 oz) black bean, rinsed and drained

1 cup tomatoes, diced

1 cup frozen corn

1 avocado, cubed

2 garlic cloves, minced

1/2 onion, chopped

1/2 red bell pepper, chopped

1 sweet pepper, chopped

2 tbsp jalapeño pepper, chopped

1/2 tbsp cilantro

1/2 tbsp parsley

1/2 tsp cumin

1/2 tsp garlic powder

1/8 tsp cayenne powder

2-3 tbsp lime juice

salt and pepper to taste


In a large serving bowl, combine and mix all ingredients together. Refrigerate at least an hour  before serving with chips or a fork.


2 responses to this post.

  1. This one looks delish! I might have to make this 🙂


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