No. 39: Avocado-Lime Black Bean Salad + McCormick Guacamole

Mr. McCormick went to Wichita State University for graduate school. They have a killer Sports Management program.

And it was two hours away from my grad school program at the University of Kansas. He came all the way to the Sunflower State to be near me. Sweet guy.

Settled into his new apartment, my mom decided he needed his first cookbook, a real classic:_A Man, A Can & A Plan.

Man Food

The Man-Can-Plan book is a gem. An essential gift for any young man you know who just moved from the dorms to an apartment. (Don't bother with The Joy of Cooking. He won't know what to do with it.)

There were recipes in this book of man food that called for spam, can-chunk chicken, canned mushrooms ... amazing stuff.

The book also had great ideas for making a meal out of something as simple as a can of beans. Great news for a collegian, but equally awesome if you find yourself needing a quick Sunday lunch before you head out of town on a business trip.

Avocado-Lime Black Beans

I have made variations of black bean salad with tomatoes, corn and red wine vinegar, but liked the simplicity of this version. Just start with a can of beans, this recipe, and you have lunch or a great side.


2 servings
One 15-ounce can black beans
1/2 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced*
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 avocado, to serve

*I used 1/4 cup diced red onion

To make

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.

Bean salad

(I added a can of whole kernel corn to this recipe, and diced the avocado into chunks to mix it in.)

The salad will last for several days in the fridge.

The results

Within 20 minutes of walking in the door we were sitting on the couch, catching up on the DVR, and eating a fresh and filling lunch.


But seriously, it was so fast to make. Took me more time to do the dishes.

For some more substance for the two of us, I added avocado/guacamole flatbreads as a side. So good paired together, and I ended up topping my guacamole mini breads with the beans.

(See my favorite guac recipe below.)

Off to Seattle for Decker, and thus not cooking for a couple days, but more to come soon! Have a great start to the week.


We all have our versions of this classic, here is mine! Just remember, you can adjust any of the amounts of any of the ingredients to make this yours.


3 ripe Haas avocados
1 small clove garlic, minced
1 teaspoon cumin
1/4 medium red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeno, finely diced
Juice of one lime
Salt and black pepper

To make

Mash the cilantro, garlic, onion, avocados, lime juice, cumin and jalapenos together in a bowl, using a fork. Guacamole should be chunky. Season with salt and pepper to taste.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina