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Loading...Here’s a colorful fiesta in a salad bowl that’s perfect for Cinco de Mayo or whenever you want a zesty cilantro and garlic-flavored spinach salad with creamy California Avocados, corn and black beans.
Chopped Cilantro Spinach Salad with Avocado
Ingredients
Serves:
4
| 1 | (15-oz.) can corn drained | |
| 1 | (15-oz.) can black beans, rinsed and drained | |
| 1 | jalapeño pepper, seeded, finely chopped | |
| 1 | red pepper, seeded and chopped | |
| 3 | Tbsp. | Gourmet Garden Cilantro |
| 1 | Tbsp. | Gourmet Garden Garlic |
| 2 | cups | finely chopped baby spinach |
| 1 | ripe Fresh California Avocado, seeded, peeled & chopped | |
| 1 | lime, juiced | |
| 3 | Tbsp. | olive oil |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Combine corn, black beans, jalapeno and red pepper in large bowl.
- Stir in Gourmet Garden Cilantro and Gourmet Garden Garlic.
- Add spinach and California Avocado. Toss with lime juice and olive oil. Serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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