Cilantro Avocado Salad

Serves: 6

This fresh cilantro avocado salad is a fiesta to the mouth! Loaded with black beans, corn, tomato and red onion with a simple lime dressing, cotija cheese, and a sprinkle of spice, it’s filling and fabulous!

Dovetailing Tip: The Tacos in todays meal have black beans in them. Leave out the black beans in this salad, if desired.

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2 cups cilantro leaves (1 large bunch)
1 large avocado, diced
1/2 pound roma tomato, chopped (4-6 small tomatoes)
1/2 medium red onion, thinly sliced
1 cup canned black beans, drained and rinsed
1 cup canned whole kernel corn, drained
juice of a large lime
2 tablespoons olive oil
salt and black pepper (or red pepper flakes), to taste
1 cup crumbled cotija or queso fresco cheese


Submerge cilantro in a bowl of clean cold water a few times to clean thoroughly. Let dry between paper towels and then remove cilantro leaves from the stems.

Place cilantro leaves in a large mixing bowl. Add diced avocado, chopped tomatoes, sliced red onion, black beans and corn. Squeeze lime juice over ingredients in the bowl and drizzle with 2 tablespoon olive oil. Toss gently to combine well. Salt and pepper (or red pepper flakes) to taste. Sprinkle with cheese and toss again.

Serve as a side dish or a main salad. Store in the refrigerator.


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