Black Bean Avocado Salad ~

Creamy avocado, protein-packed black beans, crisp peppers, fresh herbs, and tangy lime dressing.

This refreshing and healthy salad is easy to make and perfect as a side dish or light lunch!

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Black Bean Avocado Salad Recipe

This salad has quickly become one of my new favorite go-to lunch options for when I’m working from home. It’s so easy to prepare with ingredients I pretty much always have on hand and it’s packed with healthy ingredients that actually keep me full for hours. I also like that it’s easy to customize this salad by adding in other ingredients like lettuce, corn, or tomatoes.

Ingredients for Black Bean Avocado Salad

You will need:

1 tablespoon lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
2 large avocados, pitted and cubed
1/2 cup red bell pepper, chopped
1/4 cup scallions, chopped
2 tablespoons cilantro, chopped

How to Make Black Bean Avocado Salad

STEP ONE: In a small bowl, whisk together the lime juice, olive oil, salt, and cumin. Set aside.

STEP TWO: In a medium bowl, combine the avocado, black beans, red bell pepper, scallions, and cilantro. Drizzle with the dressing and toss gently to coat. Adjust seasoning to taste and serve or refrigerate for 1 hour to chill. Serve cold.

How to Select Avocados for Salad

When selecting avocados for a salad, it’s important to choose ones that are walkinig the fine line between ripe but not overripe. An overripe avocado will be too soft and mushy, while an unripe avocado will be too hard and difficult to eat.

Look for avocados that are firm but yield to gentle pressure. Press lightly on the skin with your thumb – if it leaves a slight indentation, the avocado is ripe and ready to eat.
Check the color of the avocado. A ripe avocado will be dark green or black, with a slightly bumpy skin. If the skin is still bright green, the avocado is not yet ripe.
Remove the stem at the top of the avocado. If it comes off easily and you see green underneath, the avocado is ripe. If it’s difficult to remove and you see brown underneath, the avocado is overripe.

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Black Bean Avocado Salad

This refreshing and healthy salad is easy to make and perfect as a side dish or light lunch! Serves 4 as a side dish and 2 for lunch.

5 from 16 votes

Print Pin Rate

Course: Main Course, Salad, Side Dish

Cuisine: Tex-Mex

Keyword: 30 minutes or less, beans, dairy free, pasta salad, quick and easy, vegan, vegetarian

Prep Time: 10

Total Time: 10

Servings:

Calories: 200kcal

Author: Holly Gray

Ingredients

1 tablespoon lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground cumin
1 15-ounce can black beans, rinsed and drained
2 large avocados pitted and cubed
1/2 cup red bell pepper chopped
1/4 cup scallions chopped
2 tablespoons cilantro chopped

Instructions

In a small bowl, whisk together the lime juice, olive oil, salt, and cumin. Set aside.
In a medium bowl, combine the avocado, black beans, red bell pepper, scallions, and cilantro. Drizzle with the dressing and toss gently to coat. Adjust seasoning to taste and serve or refrigerate for 1 hour to chill. Serve cold.

Nutrition

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