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Serve this salad with tortilla chips on the side, or use it as a filling for burritos or a topping
for nachos.
Makes 6 to 8 servings

Here’s What You Need:
2 avocados, pitted, peeled, and diced (see page 77)
Juice of 1 lime
1 (15.5-ounce) can black beans
2 cups frozen or fresh corn (thawed if frozen)
1 tomato, diced
1 red or green bell pepper, diced
3 garlic cloves, crushed
2 tablespoons chopped fresh cilantro
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon black pepper
Here’s What You Do:
1. Put the diced avocados in a large bowl and pour the lime juice over
them. Toss gently to coat.

2. Open the can of black beans. Rinse and drain the beans in a colander, in the sink. Add
them to the bowl with the avocados

3. Add the corn, tomato, bell pepper, garlic, cilantro, cumin, salt, and
pepper. Stir well. Chill until ready to eat!

This recipe was part of Tuesday Market’s 2017 Summer Chef Series 

Reprinted with permission from Cooking Class by Deanna F. Cook copyright @2015 by
Storey Publishing, $18.95.

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