California Avocado season has ended.

Chopped Cilantro Spinach Salad with Avocado

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Chopped Cilantro Spinach Salad with Avocado


Here’s a colorful fiesta in a salad bowl that’s perfect for Cinco de Mayo or whenever you want a zesty cilantro and garlic-flavored spinach salad with creamy California Avocados, corn and black beans.


Serves: 4

1 (15-oz.) can corn drained
1 (15-oz.) can black beans, rinsed and drained
1 jalapeño pepper, seeded, finely chopped
1 red pepper, seeded and chopped
3 Tbsp. Gourmet Garden Cilantro
1 Tbsp. Gourmet Garden Garlic
2 cups finely chopped baby spinach
1 ripe Fresh California Avocado, seeded, peeled & chopped
1 lime, juiced
3 Tbsp. olive oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine corn, black beans, jalapeno and red pepper in large bowl.
  2. Stir in Gourmet Garden Cilantro and Gourmet Garden Garlic.
  3. Add spinach and California Avocado. Toss with lime juice and olive oil. Serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe and Image Courtesy of Gourmet Garden


(36 Ratings)