I love every single ingredient in this Black Bean and Avocado Fiesta Salad but when you mix them together, in these measurements – its a MouthGasm!
It’s a great Mexican dish to bring to a party with chips; to prepare for a picnic; to add as a side dish with your meal. I can just eat it with a spoon and be happy.
I’ve doubled this for parties. If you are just making it for yourself then cut everything in half as it’s a LOT and it won’t last more than a couple of days due to the Avocado.
I’d eat it all within 48hrs to get the best flavor and freshness.
Black Bean and Avocado Fiesta Salad
- ¼ Cup Lime Juice
- ¼ Cup Chopped Fresh Cilantro
- 2 TBL Red wine vinegar
- 2 TBL olive oil
- 1 Tsp Cumin
- 1 TBL Chipotle Adobo Sauce (I use Embasa brand and just the sauce, not the peppers)
- 2 Cans Black Beans
- 2 Cups Corn
- 1 1/2 Cups Chopped Tomatoes
- 1/2 Red Onion Chopped
- 1 Red or Green Bell Pepper Chopped
- 2-3 Avocados Chopped
Wisk first 6 ingredients together add rest and toss. Refrigerate up to 2hrs
** You can add more ingredients like different Beans, more or less Avocado, More onions, Jalapenos, whatever…just make sure to taste and then refrigerate and then taste again before adding more of the first 6 ingredients.