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MEET THE GROWERS
Glenn Parks and George Mora
Parks Land and Cattle Company, Inc.
Santa Barbara, California
Glenn Parks has been growing California Avocados for a long time. Though he has quite a staunch business persona, Glenn's sentimental side breaks through every time he thinks about the people who have grown up alongside his avocado trees, especially when it comes to...
CALIFORNIA AVOCADO, CORN AND BLACK BEAN SALAD
Categories
- Salads & Dressings,
- Entrees
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Tasty, quick and healthy summer salad.
Ingredients
-
6.000
6
ears fresh corn (preferably sweet white)
-
1.000
1
large Genuine California Avocado, cut into 1 inch squares
-
5.000
5
large red onion, chopped
-
0.500
½
red or yellow bell pepper, chopped
-
2.000
2
Tbsp.
Chopped cilantro to taste
-
1.000
1
can black beans
-
0.250
¼
cup
Rice wine vinegar to taste
-
0.000
Salt & pepper to taste
Instructions
- Cut corn from ears and combine with chopped onion, bell pepper and cilantro
- Rinse and drain black beans and add to corn mixture.
- Add avocado, rice vinegar, salt and pepper and toss gently.
- Adjust vinegar, salt & pepper to taste.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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