Black Bean, Corn, and Avocado Salad with Tortilla Chips

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves: 2

1 cup canned black beans, rinsed and drained
1 cup canned sweet corn, rinsed and drained
1/2 red onion, finely diced
1 serrano chile pepper, seeded and minced
1/3 cup parsley, chopped
8-10 cherry tomatoes, halved
1 avocado, diced

For dressing:
2 tablespoon extra virgin olive oil
1 lime, juiced
1 teaspoon cumin
1 teaspoon lime zest
salt to taste

For tortilla chips:
8 medium size corn tortillas

optional: ground chile peppers


In a small bowl add all dressing ingredients and whisk to combine. Taste dressing and make tweaks according to taste preferences. Set aside.

In a large bowl put black beans, corn, diced onion and avocado, tomatoes and parsley. Stir well.

Pour dressing over the salad. Cover and let sit in the refrigerator for 1 hour.

Serve cooled with corn tortilla chips.

For tortilla chips:

Preheat oven to 356F (180C).

Slice corn tortillas to even pieces. Place on parchment paper. Sprinkle with salt and hot spices.

Bake for 10 minutes, until golden and crunchy.

Slightly adaped from