Confetti California Avocado Slaw

Serves 8

8 oz. cabbage, chopped
2/3 cup black beans, drained, rinsed
2/3 cup corn (drained, if canned)
1/4 cup red onion, diced
3 Tbs. red bell peppers, diced
3 Tbs. green bell peppers, diced
1 Tbs. jalapeño pepper, minced
1 tsp. cumin
2 ripe avocados, diced


  1. Combine together: cabbage, black beans, corn, red onion, red and green bell peppers, jalapeño, and cumin seed.
  2. Dice avocado as needed. Add avocado and dressing.
  3. Stir to distribute and serve on line.

2 ripe avocados
2 1/4 cups ranch dressing
½ cup parsley, fresh, chopped, packed

  1. Dice avocado.
  2. Pulse all ingredients in a food processor until smooth, stopping to scrape down sides.
  3. Label, date and refrigerate.

*Note: A large avocado, sometimes called a 40 count or a 48 count avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe adapted from and photo by the California Avocado Commission