Colorful Spinach Avocado Salad

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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.

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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
  1. Combine corn, black beans, jalapeno and red pepper in large bowl.
  2. Stir in Gourmet Garden Cilantro and Gourmet Garden Garlic.
  3. 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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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