One thing I can’t stand about salads is when a particular ingredient falls to the bottom of the bowl, or when that one person picks out all the best parts of a salad — whether it’s candied pecans or sliced strawberries — the result is an imbalance in the law of salad topping equilibrium and gives salad its bland rep.

Pureeing the avocado for this recipe means every bite has the essence of avocado, so you won’t have to worry about getting short-changed an ingredient. Aside from being quick and easy, I’ve found that blending the avocado with the herbs extracts even more flavor. Salad flavor and fairness for all! So, next time you’re sitting down with your family and friends for Taco Tuesday, this is simply a must-try.

Avocado and Black Bean Salad

  • Prep Time:15 minutes
  • Cook Time:5 minutes
  • Total Time:20 minutes
  • Servings:4 to 6
  • Easy


  • 1 small bunch of chives
  • 1 small bunch of cilantro
  • 1 pint cherry tomatoes
  • 1 lime
  • 1 pinch cayenne
  • 1 pinch chipotle powder
  • 1 pinch paprika
  • 2 teaspoon cumin
  • 1 1/2 teaspoon granulated onion
  • 1 1/2 teaspoon coarse black pepper
  • 1 teaspoon kosher salt
  • 1 15.5 oz can of black beans
  • 1 8.5 oz can of corn
Photo by Ellen Gibbs
  • Step 1

    Wake up the spices, salt and pepper by grinding them with a mortar and pestle. Throw into a blender with the herbs, avocado and juice of 1 whole lime.

    Photo by Ellen Gibbs
  • Step 2

    Toss together the halved cherry tomatoes with the corn and beans. Fold in the pureed avocado and herb mixture until evenly coated.

    Photo by Ellen Gibbs
  • Step 3

    Garnish with fresh cilantro and serve. Can be eaten chilled or at room temperature.

    Photo by Ellen Gibbs