Chopped Cilantro Spinach Salad with Avocado

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 Chopped Cilantro Spinach Salad with Avocado

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.


Serves: 4
  (15-oz.) can corn drained
  (15-oz.) can black beans, rinsed and drained
  jalapeño pepper, seeded, finely chopped
  red pepper, seeded and chopped
Tbsp.  Gourmet Garden Cilantro
Tbsp.  Gourmet Garden Garlic
cups  finely chopped baby spinach
  ripe Fresh California Avocado, seeded, peeled & chopped
  lime, juiced
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


  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.

Gourmet Garden

Recipe and Image Courtesy of Gourmet Garden

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