Need a simple, different appetizer to serve? Try Jill Bauer’s black bean guacamole salad. This appetizer is sure to be a hit at the summer barbecue! Shop with Jill here: http://qvc.co/YHJBrandShop. Hi everybody, I’m Jill Bauer, host of You’re Home with Jill. We’re going to be talking about today, one of my favorite recipes for summer entertaining, it’s a black bean guacamole salad. You know, when you think about the summertime, it’s all about grilling and hamburgers and chicken on the grill and a lot of times, those barbecue meals have potato salad and macaroni salad and I like those, but I also like to change it up a little bit. I happen to love guacamole, I love Mexican food flavors, so this is a wonderful combination of all of those tastes. Look first of all at all of those beautiful ingredients. You have these beautiful cherry tomatoes, and the yellow peppers, and the avocado. I mean everything fresh and everything in season and this recipe is so easy you’re going to love it and your guests will love it too. So, we’re going to start out with cherry tomatoes, these have all been halved, so you know, super easy, nothing hard there. Then we’re going to add in our black beans, so it’s nice to have those black beans, a little bit more sturdy of an ingredient, so not everything is real soft to the palate. Here’s your beautiful yellow pepper, you can use orange too if you want to change up the color, but I really love the yellow. Yum! Looks good already, doesn’t it? Here is again, the star ingredient, one of my favorites, avocado. I could eat this whole bowl. I just love it. I was raised in southern California and we had avocado all the time, so I guess it’s a taste of home for me. You just start to gently stir these ingredients together, look at your avocado, the contrast with the black beans, the pop of the cherry tomatoes, I just love it. So here’s where you really start to kick up the flavor. So, I use red onion in this recipe and I use jalapeno. Now don’t worry about the jalapeno, people hear that word and they think it’s going to be too spicy. The secret in working with jalapenos is first of all, make sure when you’re slicing them, you might want to wear rubber gloves, because you never want any of the heat to irritate your skin, but I think the key with food is that you make sure you get all the seeds out. And you make sure you cut out the membrane, that kind of white portion on the inside of the pepper. That’s what really stores the heat, if you get rid of that, you’re left with something that’s just filled with flavor and gives a very nice balance to the onions and everything else that is going on. I love the that looks right there, but I’m going to make it taste even better, so here is this very flavorful dressing that’s going to help to bring out all of the flavors of the tomato and the pepper. It’s also going to keep your avocado looking fresh. This is a combination of garlic, some lime zest, some salt and pepper, extra virgin olive oil, and fresh squeezed lime juice. And it’s that lime juice with the acidity that’s going to keep your avocado nice and green-yellow. I’m going to let it really get in there and marinate the flavors. Let’s use a spatula to move that around. I really like to serve this salad at room temperature, but you might want to let it sit for a few hours to let all those flavors come together. You want to bring out all those tastes, the tang of the lime is fantastic, the little bit of the kick from the jalapeno, the freshness of the tomatoes and peppers. It’s really a lovely salad. Use this the next time you’re tempted to do a potato salad, it’s very fresh. Here is why else I love it. It’s your hostess go to dish, remember while it’s supposed to be a side salad, I use it as an actual dip. People love this concept of taking chips and dipping it on in. Here, just to make it a little bit different, I used a hollowed out orange pepper and filled it up that way. I’ve also been known to take some of the salad and fill up these little chips that are like bowls. Kind of let you scoop it in there. We’re going to fill up those scoops with little scoops of this salad. That’s a really easy way too, if you want to use this as an appetizer, so that your guests can just walk by and take a bite. I want to make sure that it tastes good for all of you, so let me get a little bit of that avi, a little bit of that jalapeno. It’s a really good salad. Gotta tell you, I make it a lot and it never disappoints me. Now if you’d like to get this recipe, all you have to do is go to the “You’re Home with Jill” page on qvc.com and you’ll find of my recipes there, not just for this type of a guacamole black bean salad, but all of my favorite desserts and some of my favorite go-to dishes as well.
GET RECIPE:http://divascancook.com/2012/03/black-bean-corn-salad-recipe.html.
I’m on my second batch in a week of this black bean corn salad! It’s just so good! Fresh, crunchy, colorful, flavorful and so versatile! Serve it with tortilla chips, a side salad or placed on top of grilled meats. So yummy! .
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Black Bean Salad Recipe How to Make a Black Bean Salad. This is a quick and easy black bean and corn salad. It’s healthy and tastes great. This black bean salad makes for a great summer side dish. I hope you give it a try.. For the complete recipe with instructions visit: http://www.soulfoodcooking101.com/black-bean-salad.html. Follow us on facebook at: https://www.facebook.com/Soul-Food-Cooking-428021287573625/. Follow us on instagram: https://www.instagram.com/soulfoodcooking/?hl=en. Music By: Intractable by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100194. Artist: http://incompetech.com/
Avocado, black beans, tomato, onion and cilantro dressed with olive oil, garlic and lime making this salad a healthy choice for a side dish or a filling meal.. RECIPE HERE: http://gimmedelicious.com/2017/03/26/avocado-black-bean-salad/
How to make Avocado Black Bean Salad. Fresh Avocado, Black Beans, Green Onions, and Cilantro combined with a lime dressing, make a healthy, delicious salad or side dish.
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.. _⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: ��️https://thestayathomechef.com/black-bean-and-corn-salad/ ��️. ������������������. ✅Ingredients. • 2 cups frozen corn kernels. • 2 (15 ounce) cans black beans drained and rinsed. • 2 medium roma tomatoes diced. • 1 medium red bell pepper diced. • 1 large avocado diced. • 1/2 small red onion minced. • 1/2 cup freshly chopped cilantro. • 1/4 cup lime juice. • 1/4 cup extra virgin olive oil. • 2 cloves garlic minced. • 1/2 teaspoon salt. • 1/2 teaspoon red pepper flakes. ✅Instructions. 00:00:28 How to dice roma tomatoes. 00:00:42 How to dice bell peppers. 00:00:55 How to dice red onion. 00:01:22 How to dice avocados. 00:02:52 Quick recap Simple Black Bean and Corn Salad recipe. 1️⃣ 00:00:09 Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.. 2️⃣ 00:00:28 Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.. 3️⃣ 00:01:47 In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.. 4️⃣ Pour dressing over salad and toss to combine.. ������������������. Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.. SUBSCRIBE to my channel: http://youtube.com/thestayhomechef. FACEBOOK: The Stay At Home Chef. INSTAGRAM: TheStayAtHomeChef. PINTEREST: The Stay At Home Chef. TWITTER: TheStayHomeChef. CONTACT ME: [email protected] ⭐⭐⭐⭐⭐. The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐
1 can (15 ounces) black beans, rinsed and drained. 1 can (11 ounces) Mexicorn, drained. 1-1/3 cups chopped avocados.
1 cup chopped seeded cucumber. The salad starts with two pantry staples — canned black beans and corn — which provide a hearty base. Next, toss in diced fresh tomatoes and creamy avocado, along with all the seasonings. Chop all the ingredients into small pieces so that they’re just a bit larger than the beans and corn kernels, which will make the salad. Great salad to have for Cinco de Mayo.
I’m always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was. In a small bowl, whisk the olive oil, lime juice, garlic and salt & pepper to taste. In a medium bowl, combine avocados, tomatoes, onion, black beans cilantro and dressing.
Gently toss until everything is coated. Serve immediately or cover with plastic wrap for up to 12 hours. Avocado Black Bean Salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocados, red peppers, and red onions are tossed in a fresh and bright lime vinaigrette.
This avocado black bean salad is an easy recipe to make for a quick summer lunch. In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. A super simple black bean tomato avocado salad that is LOADED with flavor!
Big bonus: this salad tastes like guacamole! Print Ingredients. 3 large avocados (or 4 small), diced 4 Roma tomatoes, diced 1/2 red onion, thinly sliced 3/4 cup cilantro, chopped* 1 (15-ounce) can black beans.
Combine the corn and black beans with the remaining ingredients, except for the avocado. Toss and chill until ready to serve. Before serving, dice the avocado and add to the salad.
It’s important to add the avocado. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
Cover with lid, and shake until ingredients are well mixed. Step 2 In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
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Add the diced avocado, black beans, red bell pepper, and romaine lettuce to the corn mixture and set aside.
You can add the seeds to casseroles, stir-fries, and salad dressings (try them mixed with lemon, cilantro, and tahini); sprinkle them on salads; or even add them to your coffee or tea.
If you’re used to eating kale salads with lots of avocado, oil, or dressings, you may be surprised at just how delicious this fat-free recipe is—it doesn’t compromise on flavor, especially with the optional addition of garlic, chili pepper, and dates.
When you put your salad together, add a little avocado and tomato to get that lycopene and vitamin A. And don’t forget to add a tablespoon of flax, borage, or evening primrose oil to your morning smoothie!
It makes sense to fine chop the peppers, so they’re uniform size to the black beans and corn…never thought of doing that. Lovely recipe! I’ll have to make this!! Thanks for sharing!
I made this yesterday. I added chopped celery, chopped pickled beets and cubed chicken breast. I made it as a filling in a wrap. Thank you for your recipes.
This looks fantastic and I just made it tonight. Letting it chill now and I know it’ll be delicious. Great video but you really need to get yourself a new knife ��
Some people have a slight allergy to cilantro. I know I have it and when I talk to other people they discover it’s something they have as well, and they know it it okay to avoid cilantro. So how do you know if you have a mild allergy? If when you eat cilantro it tastes like soap or has an unpleasant soapy or perfume-ish taste. I now know it will taste bad to me so I avoid it. If you like it and have no allergy, hey I envy you. Go for it if you have no problems using cilantro.
NIce recipe, I liked the video. Just curious, lol, are you left-handed or is the video reversed? I’m left-handed but use a knife with my right hand for some reason.
I just made this for my wife and I, we absolutely love it. We are doing the Daniel fast… This is a saved recipe. We will be making again.. Thank you for sharing. God bless you…
I made this yesterday and it was sooooooo good! Thank you! I also put some on a corn tortilla and it was very filling. I will definitely be making this again
Karen, thanks for another winning recipe! As you were adding ingredients I kept saying to myself, “yup, I love that. Yup, I love that too…” The scene is set beautifully! I can’t find limes anywhere that large and juicy as yours! You outdid yourself as a video producer and set designer! Magnificent work my friend!
A top favorite salad of mine!!������ Goes well as a side with most all grilled meats, quinoa, or rice. Me I like to mix up a serving of it all and make my own version of chipotle bowl much much more flavorful ��
Making tonight!!!!!! Using jalapeños instead if green because the pepper i get from the grocery are weak!.update, so good but instead of olive oil I used vinegarette and cumin to taste…I skipped the chili powder…….YUM
This recipe looks so good! I really love everything you share and the step-by-step instructions are so helpful. I am wondering if you can share your best “go-to” dishes & recipes for large potlucks? we are always having potlucks at work for about 20 people, but since it’s at work we need something that is easy to eat and stays good if it’s not super hot. We do have a microwave if necessary. Any ideas? Thanks a bunch!
Hi Chef, what a beautiful salad, Liked & saved for sure. �� The bigger question I have is, where on earth do you get your amazing produce? If you’re anywhere near Northern California I MUST KNOW! �� Those Avo’s are stunning, the red/purple onions almost glow they’re so vibrant, just beautiful. Thanks so much. ��
OMG! �� you inspire me!! i’ve been making almost all your recipies ��. Im only 13 years old and my mom is inpressed that im learning how to cook ���������������������� thank you for ur recipies
I’ve made this numerous times but without the tomatoes and avocado as a substitute for protein on a salad (salad already has tomatoes). Absolutely delicious! I also have that chopper. Awesome kitchen gadget.
Where I live, we don’t really got bean salads… We do red beans, lentils etc with rice or so… Girl but I’ve been wanting the beans as a meal itself and this is one recipe I def think I will try.��
I have a question…can I make this ahead of time and store in my fridge/serve cold? (I would wait to put the avocados in until I’m serving, of course) I’m so excited to give this a try!
Hi! Just came across your channel last week and saw this recipe. I made it today and it is really good! Can’t wait to try it with a nice chicken breast or a piece of salmon. Thanks, Diva!! ������
I work at a hospital that serves food that is only 1 step above prison food (that I never eat, btw) and costs way too much (which I never buy, btw). But about once every four months or so the kitchen will surprise me with something new and tasty. This is one of those recipes.
Bomb! Made this yesterday at a fellowship meeting and it was a total hit, I only got have one bowl for myself. Everything couldn’t stop eating it. Thx girl, this is a staple in my house now.
hey dear, I love love love your food blog and channel. Came here from reading your blog post about how to start a food blog on Pinterest. Keep creating and sharing, All the best, -Cagla. xxx
(Ps: I am also a healthy food blogger and foodie & travel youtuber. You can check my channel If you like!)
We had this and chicken for dinner tonight. Thanks for the recipe! We might make some modifications next time because we like a little more spice, but it was still very delicious as is!
Oh yeah Karen!! I love avocados and black beans and they’re good for you! This looks amazing! That would not serve 4 in my house……I WOULD EAT IT ALL! YUM!
How long can this salad last in the refrigerator? I tend to meal prep on Sundays and make big batches to last throughout the week. I would really like to make this but I wanted to know if it could last that long in the refrigerator or if I should make it for a weekend snack lol.
I’m taking this to a vegan ladies potluck tonight… if I can keep my spoon out of it. Thanks! The gals are gonna love it. Instead of using ground cumin in the dressing though, I toasted 1/2 tsp of whole seeds and tossed them in. I love cumin.
How very pretty, so colorful and inviting. I love everything about this and definitely will have to try it less the garlic, not good on my tummy. Thanks Rachel for a wonderful recipe, love it…. Claudia
That looks so refreshingly delicious. I just got a bunch of avocados but I’m missing most of the other ingredients. I’ll be adding the missing stuff to my shopping list. It’s the perfect summer side dish.
I have made this very salad long before the video appeared as a recommendation. The one thing to warn you guys about is if it sits in the fridge overnight the avocado starts to break down. It’s best to add it right before serving and an amount you know will get eaten. I myself won’t even dress the salad in advance. Textures deteriorate over time.
It makes sense to fine chop the peppers, so they’re uniform size to the black beans and corn…never thought of doing that. Lovely recipe! I’ll have to make this!! Thanks for sharing!
I made this yesterday. I added chopped celery, chopped pickled beets and cubed chicken breast. I made it as a filling in a wrap. Thank you for your recipes.
This looks fantastic and I just made it tonight. Letting it chill now and I know it’ll be delicious. Great video but you really need to get yourself a new knife ��
Some people have a slight allergy to cilantro. I know I have it and when I talk to other people they discover it’s something they have as well, and they know it it okay to avoid cilantro. So how do you know if you have a mild allergy? If when you eat cilantro it tastes like soap or has an unpleasant soapy or perfume-ish taste. I now know it will taste bad to me so I avoid it. If you like it and have no allergy, hey I envy you. Go for it if you have no problems using cilantro.
NIce recipe, I liked the video. Just curious, lol, are you left-handed or is the video reversed? I’m left-handed but use a knife with my right hand for some reason.
I just made this for my wife and I, we absolutely love it. We are doing the Daniel fast… This is a saved recipe. We will be making again.. Thank you for sharing. God bless you…
How delicious and inviting that looks my husband would love this I’m going to have to try it Karen thanks for the recipe thumbs up all the way:-)
I made this yesterday and it was sooooooo good! Thank you! I also put some on a corn tortilla and it was very filling. I will definitely be making this again
Karen, thanks for another winning recipe! As you were adding ingredients I kept saying to myself, “yup, I love that. Yup, I love that too…” The scene is set beautifully! I can’t find limes anywhere that large and juicy as yours! You outdid yourself as a video producer and set designer! Magnificent work my friend!
Adding some chopped pineapple and pineapple juice is a game changer. Absolutely delicious. Use as a topping on chicken tacos. Mannnnnn, delish!
A top favorite salad of mine!!������
Goes well as a side with most all grilled meats, quinoa, or rice. Me I like to mix up a serving of it all and make my own version of chipotle bowl much much more flavorful ��
My mom loves, I mean, she goes absolutely crazy for black beans and avocados. What a great recipe for me to make for her. Thanks Karen!
Making tonight!!!!!! Using jalapeños instead if green because the pepper i get from the grocery are weak!.update, so good but instead of olive oil I used vinegarette and cumin to taste…I skipped the chili powder…….YUM
This recipe looks so good! I really love everything you share and the step-by-step instructions are so helpful. I am wondering if you can share your best “go-to” dishes & recipes for large potlucks? we are always having potlucks at work for about 20 people, but since it’s at work we need something that is easy to eat and stays good if it’s not super hot. We do have a microwave if necessary. Any ideas? Thanks a bunch!
Hi Chef, what a beautiful salad, Liked & saved for sure. �� The bigger question I have is, where on earth do you get your amazing produce? If you’re anywhere near Northern California I MUST KNOW! �� Those Avo’s are stunning, the red/purple onions almost glow they’re so vibrant, just beautiful. Thanks so much. ��
OMG! �� you inspire me!! i’ve been making almost all your recipies ��. Im only 13 years old and my mom is inpressed that im learning how to cook ���������������������� thank you for ur recipies
xoxo gisell
Ps. Right back please ��
I’ve made this numerous times but without the tomatoes and avocado as a substitute for protein on a salad (salad already has tomatoes). Absolutely delicious! I also have that chopper. Awesome kitchen gadget.
Where I live, we don’t really got bean salads… We do red beans, lentils etc with rice or so… Girl but I’ve been wanting the beans as a meal itself and this is one recipe I def think I will try.��
I have a question…can I make this ahead of time and store in my fridge/serve cold? (I would wait to put the avocados in until I’m serving, of course) I’m so excited to give this a try!
Hi! Just came across your channel last week and saw this recipe. I made it today and it is really good! Can’t wait to try it with a nice chicken breast or a piece of salmon. Thanks, Diva!! ������
I work at a hospital that serves food that is only 1 step above prison food (that I never eat, btw) and costs way too much (which I never buy, btw).
But about once every four months or so the kitchen will surprise me with something new and tasty. This is one of those recipes.
Bomb! Made this yesterday at a fellowship meeting and it was a total hit, I only got have one bowl for myself. Everything couldn’t stop eating it. Thx girl, this is a staple in my house now.
hey dear, I love love love your food blog and channel. Came here from reading your blog post about how to start a food blog on Pinterest. Keep creating and sharing, All the best,
-Cagla.
xxx
(Ps: I am also a healthy food blogger and foodie & travel youtuber. You can check my channel If you like!)
We had this and chicken for dinner tonight. Thanks for the recipe! We might make some modifications next time because we like a little more spice, but it was still very delicious as is!
Oh yeah Karen!! I love avocados and black beans and they’re good for you! This looks amazing! That would not serve 4 in my house……I WOULD EAT IT ALL! YUM!
How long can this salad last in the refrigerator? I tend to meal prep on Sundays and make big batches to last throughout the week. I would really like to make this but I wanted to know if it could last that long in the refrigerator or if I should make it for a weekend snack lol.
I’m taking this to a vegan ladies potluck tonight… if I can keep my spoon out of it. Thanks! The gals are gonna love it. Instead of using ground cumin in the dressing though, I toasted 1/2 tsp of whole seeds and tossed them in. I love cumin.
How very pretty, so colorful and inviting. I love everything about this and definitely will have to try it less the garlic, not good on my tummy. Thanks Rachel for a wonderful recipe, love it…. Claudia
That looks so refreshingly delicious.
I just got a bunch of avocados but I’m missing most of the other ingredients.
I’ll be adding the missing stuff to my shopping list.
It’s the perfect summer side dish.
I have made this very salad long before the video appeared as a recommendation. The one thing to warn you guys about is if it sits in the fridge overnight the avocado starts to break down. It’s best to add it right before serving and an amount you know will get eaten. I myself won’t even dress the salad in advance. Textures deteriorate over time.
Hey Monique!!!! Have you ever tried this salad with some chopped Mangos w/steak in it and served on a romaine leaf? Very delish!!!!