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Cancer Treatment Centers of America

Black Bean Salad


  • 8 oz. black beans, canned, drained
  • 8 oz. corn, steamed
  • 2 Roma tomatoes, diced
  • 6 oz. andouille sausage, diced
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ¼ cup green onions, chopped
  • ¼ cup pineapple, diced
  • 1 avocado, diced
  • 1 tb. chopped cilantro leaves
  • 4 tb. sherry vinegar
  • Juice of ½ lime
  • 3 tb. honey
  • ½ tsp. sea salt
  • 1 tsp. black pepper
  • Pinch ground cumin
  • Pinch chili powder


  1. Clean produce, peel avocado and set aside.
  2. Drain black beans and simmer until tender, steam corn, and sear andouille sausage. Once cooked, allow to cool to room temperature.
  3. Meanwhile dice roma tomatoes, red bell pepper, red onion, pineapple, and avocado. Chop green onions. Remove cilantro leaves and chop roughly. Once andouille sausage is cool, dice and set aside.
  4. Mix all ingredients and set aside for at least four hours to develop flavors.