Super Bowl Recipe: Avocado Bean Salad

'Giant avocados from Kauai' photo (c) 2011, EBKauai - license: friend Gladys, who grew up in Panama, brought this salad to our book club meeting. It was such a hit that we asked her to make it again. Today I finally convinced her to share the recipe! She reminded me that today is the Super Bowl, and this is a great party recipe.
Spicy and colorful, it’s full of black beans, avocados and fresh vegetables. Avocados are in season. Just in case you forgot, here’s how you can tell if yours are ripe enough.

Gladys shared one last tip: “Don’t forget to serve the salad with the avocado pit in the center. It keeps the avocado green.” I’m not sure she’s right about that, but it’s a great conversation starter.

Recipe: Super Bowl Avocado and Bean Salad

Summary: Spicy salad.


  • 1 can or 1.5 cups cooked black beans, drained
  • 1/2 can corn, drained
  • 1-2 avocados, chopped
  • 2 cucumbers, chopped
  • 1 large tomato, chopped
  • 1/2 cup chopped green onions
  • A few drops of tabasco sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons apple cider
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano, or more to taste
  • salt, pepper


  1. Combine beans, avocado and vegetables with tabasco sauce and lemon juice. Stir to coat.
  2. Combine cider, oil and spices to make the dressing.
  3. To keep the avocado green, place the pit in the center of the salad.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegan

Dietary restriction: Kosher

Number of servings (yield): 6

Culinary tradition: Central American

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  1. Simple and delicious.

  2. Our super bowl host had so many good things that we didn’t need this–but I can’t wait to make it. And the pit trick is an old one usually used for guacamole. I believe it works.

  3. lavender garden says

    Thanks for sharing this recipe. Is there anything i can substitute for the tabasco sauce, or can I leave it out?