Recipe: Mexican Bean Salad

My sister recently moved and, on Friday, I visited her new domicile for a quiet housewarming party. This caused me to freak out slightly:

@alevtina: 'Dinner at my sister's house means I have to frantically text her to remind her not to unnecessarily include cheese/milk in her dishes.'

The fact that my veganism causes others to have to change their dinner plans is kinda sucky. So I immediately texted her back and said I’d be bringing vegan desserts for everyone to enjoy. In the end, not only did I bring sweets from the amazing Clementine Bakery in the Clinton Hill/Bed-Stuy neighborhood of Brooklyn but I also brought a nutrient-packed salad that I threw together in about 30 minutes. I’ve been on a Mexican kick lately (I love Mexican food!) so I created this bean and avocado salad:


  • 15-oz can black beans, drained & rinsed
  • 15-oz can sweet corn kernels, drained
  • 2 plum tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 bunch scallions, chopped
  • 1 jalapeño, deseeded & chopped
  • 1 avocado, diced
  • zest and juice of 1 lime
  • 1 bunch fresh cilantro, finely chopped
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 Tbsp olive oil
  • 1 Tbsp vinegar


  1. In a large bowl, combine the drained & rinsed beans and corn.
  2. Add the chopped tomatoes, red onion, scallions, and jalapeño to the bowl.
  3. Now it’s time to add the chopped avocado.
  4. Season with salt and pepper, using as much or as little as you like. (I like a lot of black pepper!)
  5. Add the lime zest and juice.
  6. Add olive oil and vinegar.
  7. Toss everything to coat evenly.
  8. Add the finely chopped cilantro and mix well.
  9. Enjoy!

This makes one large bowl of salad, enough to accommodate 8 people as a side. (Perhaps six people can partake if serving the salad as a main dish.) It’s hearty enough to be used as filling for tacos (you’ll just need some warm tortillas) or served simply with a side of tortilla chips. Or on its own! It’s delicious and so good for you.

In fact, it’s so yummy that I recreated it for lunch on Saturday. Now I have enough salad to feed me for days!





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