For you avocado fans out there . . . this one looks good to take to a picnic, or make on a hot summer evening.

Black Bean Avocado Salad
Recipe By : Taste of Home Magazine
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can black beans -- rinsed and drained
1 can Mexican style corn -- drained
1 1/3 cups avocado -- chopped and peeled
1 cup cucumber -- chopped and seeded
1 cup tomatoes -- chopped and seeded
1/2 cup green onions -- thinly sliced
1 small jalapeno pepper -- seeded and chopped
1 teaspoon lime juice
Dressing:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl, combine the first eight ingredients.

In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Cover and refrigerate for at least 1 hour before serving.

Description:
"You can taste the essence of summer in this refreshing salad you can
serve with grilled chicken."

This sounds like a great recipe, thanks. I'm going to try it next time the rest of the family is eating Mexican.

This does sound great -- what a good potluck dish!

I had to bring this thread up to the top. I made this last night and had it for lunch today. This is a dish you absolutely have to try. It's a cool refreshing summer salad, but fills you up. It is so good!

Terry, I love all beans except for black beans. Do you think pintos would work?

I'm not all that knowledgeable about beans, so they all seem pretty interchangeable to me. The salad has an avocado and very light lime flavor, so if you think pintos would work with that, then go for it.

I made this tonight for my sister's retirement potluck party. It was great! Thanks for sharing the recipe.