Now in season! Learn what makes our avocados so special & where to find them.

Black Bean Salad

Black Bean Salad
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

You will need 3 to 4 corn cobs to yield 2 cups of fresh kernels. If using frozen corn, be sure to thaw and drain it.


Serving Size: 6

4 scallions, sliced thin
1/3 cup lime juice from 3 limes
1 Tbsp. minced canned chipotle chiles in adobo sauce
1 tsp. honey
As needed Salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn kernels (see note)
2 (16-ounce) cans black beans, drained and rinsed
2 ripe, Fresh California Avocados, peeled, seeded and chopped
2 tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Combine scallions, lime juice, chipotle, honey, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. (Dressing can be refrigerated, covered, for 1 day.)
  2. Heat remaining oil in large skillet over mediumhigh heat until shimmering. Cook corn until spotty brown, about 5 minutes.
  3. Add toasted corn, beans, avocados, tomatoes, and cilantro to bowl with dressing and toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)

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