Saturday, September 8, 2012

Avocado Salad with Black Beans and Fresh Corn

I love avocados! Problem is they are usually priced more expensive than I want to spend. But my trusty Aldi ad showed me that avocados were only $.49 last week. An already planned Wal-Mart trip and stashing the Aldi ad in my purse had me leaving the store with my avocados at a great price and no extra time spent running to another grocery store. I always use the price matching feature at all the grocery stores. Super easy and saves me time and money.  Plus it's efficient. We all know how OCD I am about that! lol
 This salad came together really quickly and incorporated a few different ingredients that go perfectly together. I actually used dried black beans for this recipe. Much healthier than the canned version and super easy.  Just soak you beans overnight and put in the crockpot on low for 8-10 hours. Or do like I did and soak the beans overnight, drain then in the morning, refrigerate for the day while at work, cook on the stovetop with water for one hour and fifteen minutes after you get home from work. Easy! :)
I also added raw sweet corn cut straight from the cob, juice from half a lime, cubed avocado, small amount of sea salt, and fresh cracked pepper. Tomato would also be good in this recipe but we didn't have any. What I really should have added was red onion. That would have been a great contrasting texture to add to the mix. 

Avocado Salad with Black Beans and Fresh Corn
  • 2 avocados, cubed
  • 3/4 cup black beans
  • juice from 1/2 a lime
  • raw sweet corn cut from 2 ears sweet
  • salt and pepper, taste
  • 1 small tomato, cubed (optional)
  • 1/2 red onion, minced (optional)


  1. that sounds great, red onion would have added nice color too! I don't think I've never eaten raw corn, but the recipe sounds delicious.

    1. Yeah, you're right. Next time I'll have to add the red onion.
      Thanks for stopping by :)

  2. I made this the past weekend. It was really good! Thanks for sharing this recipe. :)


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