Black Bean Salad with Grilled Corn and Avocado

Black Bean Salad with Grilled Corn and Avocado



  • 30-ounces cooked 1000 Springs Mill black beans, drained and chilled (Cooking instructions on each bag)
  • 3 ears fresh grilled corn, kernels cut off the cob
  • 6 Fresno Red Chile peppers, seeded and chopped
  • 3 cloves garlic, minced
  • ½ cup yellow onion, ¼” dice
  • 2 teaspoons sea salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • ½ cup extra virgin olive oil
  • 6 tablespoons Fairchild Organic Apple Cider Vinegar
  • 3/4 cup chopped fresh cilantro, plus more for garnish
  • 2 Large Hass avocados, peeled, seeded and chopped


    Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired.

    Servings: 6-8