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Avocado Boats
Servings
24
Author
Pamela Reed
Ingredients
12
avocados
1
can black beans - rinsed and drained
16
oz
bag of frozen corn - cooked
2
cups
chopped tomatoes
1
green pepper - chopped
1/2
jalapeno - finely diced
1 1/2
teaspoon
ground cumin
2
tablespoons
lime juice
2
tablespoons
olive oil
1/4
cup
chopped cilantro
Instructions
Take avocados, cut in half long ways and remove the pits.
Take 1-2 tablespoons out of each of the avocados so you can fill them with corn salad. Keep this leftover avocado to the side.
Time to make the salad! Mix all ingredients besides avocados together in large bowl.
Put spoonfuls of corn salad in each avocado.
Place slices of leftover avocado on top. Serve and enjoy!