Southwestern Avocado and Black Bean Salad

By Paula Deen

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Southwestern Avocado and Black Bean Salad Recipe

21 reviews • 0 questions

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

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

Directions

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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Reviews (21)Questions (0)

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Ginger

April 07, 2016

I can't wait to make this except for one problem. I'm one of those people who can't stand cilantro. What would be a suitable substitution for cilantro?

Gail

October 18, 2014

Very very good.

Karen

April 08, 2013

I made this salad and I did modify it. My husband took a chicken breast and marinated in olive oil, garlic powder, onion powder, cumin, chili powder and a little cayenne pepper. Then grilled it and cut it up and placed it on the salad. AMAZING!!! Then I took half a white onion and chopped it too in the salad. Topped it with the cilantro dressing. This was restaurant quality! My husband said this recipe was a keeper.

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No questions