Avocado Salad

Name: Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. veg. oil; 1/4 tsp. salt; 1/8-1/2 tsp. Tobasco; 1/8 c. Red wine vinegar; 1 can Mexican Style Corn, drained; 1/4 c.-1/2 c. Chopped green onions; 1/2 cup chopped cilantro (approx. 1/2 bunch); 1 can black beans, drained; 1-2 tomatoes, chopped; 3 avocados, diced

Eats Now Editorial Team · 366 kcal · Salads

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Avocado Salad – a delicious recipe with u00bc, u00bc, Red wine vinegar, Mexican Style Corn, u00bc, cilantro. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/4 c. veg. oil
1/4 tsp. salt
1/8-1/2 tsp. Tobasco
1/8 c. Red wine vinegar
1 can Mexican Style Corn, drained
1/4 c.-1/2 c. Chopped green onions
1/2 cup chopped cilantro (approx. 1/2 bunch)
1 can black beans, drained
1-2 tomatoes, chopped
3 avocados, diced

1
Place the first 8 ingredients together in a bowl and marinate for 4-5 hours or overnight.
2
Then add the tomatoes and avocados to the marinated mixture and serve with corn tortilla chips.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. veg. oil, 1/4 tsp. salt, 1/8-1/2 tsp. Tobasco, 1/8 c. Red wine vinegar, and more.

Yes, Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
366 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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