Southwest Avocado Bean Salad


The perfect side for grilling out and bringing to summer gatherings. Easy to make, minimal clean-up, and full of mouthwatering southwest flavors.

1 – 15 oz. can of black beans
1 – 15 oz. can of pinto beans
2 tomatoes, on the vine or roma
2 ripe avocados
1/2 cup frozen or fresh corn
1 tbsp. lemon juice
1/2 cup yellow onion
1/2 tbsp. sea salt
1/2 tsp. black pepper
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/8 tsp. oregano
a pinch of allspice

Drain black and pinto beans and pour into a large bowl, preferably one that’s portable and has a lid.

Add sea salt and mix with beans.

Dice the onion and add to the bowl.

Chop tomatoes into 1/2 pieces and toss into the bowl.

Dice the avocados into 1/2 pieces and toss into the bowl.

Add 1 tbsp. of lemon juice to the bowl.

Add seasonings and mix everything together until well combined. If needed, add a hint more salt.