Recipe Provided By the California Avocado Commission

Preparation: 15 min
Cook Time: 0 min
Total Time: 15 min
Serves: 12


  • 10.00010 oz. cabbage, chopped
  • 1.0001 cup black beans, drained, rinsed
  • 1.0001 cup corn, kernel, thawed
  • 0.250¼ cup red onion, diced
  • 1.0001 Tbsp. red bell peppers, diced
  • 1.0001 Tbsp. green bell peppers, diced
  • 1.0001 Tbsp. jalapeño pepper, minced
  • 2.0002 ripe, Fresh California Avocados, diced
  • 0.500½ cup California Avocado Ranch Dressing (see recipe below)
  • 1.5001 ½ tsp. cumin seed
  • 0.000

    California Avocado Ranch Dressing
    (Yield 1/2 cup)

  • 3.0003 Tbsp. finely mashed Fresh California Avocado
  • 5.0005 Tbsp. ranch dressing


  1. Combine together: cabbage, black beans, corn, red onion, red and green bell peppers, jalapeƱo, and cumin seed.
  2. Dice avocado as needed. Add avocado and dressing to above. Stir to distribute and serve on line.


  1. Whisk together the finely mashed avocado and ranch dressing.
  2. Label, date and refrigerate.

Serving Suggestions:
Note: A large avocado, sometimes called a 40 count or a 48 count avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving