Avocado black bean salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocado, red pepper, and red onion are tossed in a fresh and bright lime vinaigrette.
Recipe summary
Flavor: Bright, fresh, citrusy.
Simple ingredients: Black beans, red onion, avocado, and red pepper are coated in a simple lime vinaigrette dressing.
Makes: 6 generous sides
Ways to serve it: As a taco topping, salad topping, or with tortilla chips
You may also like: Guacamole and Black Bean Burrito Bowls
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Ingredients and substitutions
- Black beans - Can be substituted with another bean you have on hand - kidney beans or black eyed peas would work well.
- Red bell pepper - Can be substituted with other colors of bell pepper, like green or yellow. For hotter flavor, add in a diced jalapeno as well.
- Avocado - Adds creamy texture to the salad.
- Lime - Adds acidity and lime flavor to the dressing. We're utilizing the juice and zest of one lime for this recipe.
- Olive oil - Can be substituted with canola oil or vegetable oil.
- Seasoning - Salt and cayenne pepper enhance the flavor of your black bean salad. Cayenne pepper can be substituted with black pepper for a milder flavor.
How to make black bean salad
- Add salad ingredients to a large bowl and set aside. Whisk vinaigrette ingredients in a separate bowl, then pour over salad ingredients.
- Toss until evenly coated.
Tips and tricks
Chop ingredients evenly - Think about getting a bite of each ingredient on your fork and dice ingredients to a similar size.
Variations - Readers have added chopped tomatoes, cucumber, and jalapenos to their black bean salad.
Adding sweetness - Love a dressing that's slightly sweet? Add a teaspoon of honey or maple syrup before whisking.
Frequently asked questions
Avocado will begin to brown after about a day, but salad will keep for 3-4 days total in the refrigerator.
To make a day ahead of time, prepare as directed but omit the avocado. Store the salad covered in the refrigerator overnight. Just before serving, slice the avocado and toss into the salad.
Black bean salad can be used as a taco topping, salad topping, served with tortilla chips like a salsa, or enjoyed as is with a fork.
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📖 Recipe
Avocado Black Bean Salad
Ingredients
- 1 lime, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 30 ounces canned black beans, drained and rinsed
- 2 avocados, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons fresh chopped cilantro
Instructions
- In a small bowl, add the zest and juice of one lime along with the olive oil, salt, and cayenne pepper. Whisk to combine.
- Add beans, avocado, bell pepper, red onion and cilantro, tossing to coat.
- Serve immediately, or cover and chill until ready to serve.
Equipment Recommendations
Notes
- Serves: This recipe makes six side salad servings or four larger lunch sized servings. Recipe can be stretched further when served as a taco or salad topping.
- Make ahead: Recipe can be made several hours ahead of time - cover and refrigerate until ready to serve.
- Want to make a day ahead?: Omit avocado, then slice and add just before serving. Avocado will slowly brown over time.
- Storage: Salad will keep for 3-4 days when tightly sealed in the refrigerator.
- How much juice and zest do I need?: One lime = about 2 tablespoons of lime juice and 2 teaspoons of lime zest.
It’s a very good recipe. I have added diced cucumbers, cherry tomatoes to it, and it really has a nice Summer vibe
DELICIOUS!This will definitely become one of our family favorites.
Made this for a dinner party last night and it was a huge success. My lime was a little too tart so I added a dash of honey. Everyone wanted the recipe! Thank you.