top of page
  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Avocado Black Bean Corn Salad



  • 2 15 ounce cans black beans, drained and rinsed

  • 2 avocados, seeded and cubed *

  • 1 cups corn, fresh, frozen, or canned (thawed if frozen, drained and rinsed if canned)

  • 2 cups cherry tomatoes, halved

  • 1/2 red onion, diced

  • 1/3 cup cilantro, rough chopped


  • 1/3 cup fresh lime juice, more if desired

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon agave (or your preferred sweetener)

  • 2 tablespoon fresh cilantro, finely chopped

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon chili powder

  • 1 teaspoon sea salt, more to taste

  • fresh group pepper, to taste


  1. In a small bowl, whisk together all the ingredients for the dressing. Set aside.

  2. Place the black beans, corn, cherry tomatoes, red onion, and cilantro in a large bowl and pour dressing over everything. Toss gently to combine well.

  3. Add the avocado on top and toss gently or just leave them on top. Taste for seasoning and add more if needed.

  4. Serve immediately over chopped romaine, with fresh pita bread, tortilla chips, or a side of rice. Enjoy!


7 views0 comments


bottom of page