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Home » Recipes » Salads

Avocado Black Bean Salad

Modified: Apr 29, 2025 · Published: May 24, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 643 words. · About 4 minutes to read this article.

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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.

A white bowl filled with black beans, red peppers, and avocado.

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

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make black bean salad
  • Tips and tricks
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients in glass bowls on a counter top.
  • 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

Mixing vegetables in a glass bowl.
  1. Add salad ingredients to a large bowl and set aside. Whisk vinaigrette ingredients in a separate bowl, then pour over salad ingredients.
  2. 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.

Parsley sprinkled on top of an avocado black bean salad.

Frequently asked questions

How long does black bean salad last?

Avocado will begin to brown after about a day, but salad will keep for 3-4 days total in the refrigerator.

Can I make this ahead of time?

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.

How do you serve black bean 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

A white bowl filled with black beans, red peppers, and avocado.
Print Recipe
4.58 from 40 reviews

Avocado Black Bean Salad

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. 
Prep Time15 minutes minutes
Total Time15 minutes minutes
Servings: 6 servings
Calories: 295kcal
Author: Heather

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
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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

  • Microplane Zester
  • OXO Metal Balloon Whisk
  • Pyrex Liquid Measuring Cups
  • Lemon Juicer

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.

Nutrition Estimate

Calories: 295kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 939mg | Potassium: 842mg | Fiber: 15g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 3mg
Course: Salad
Cuisine: American

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Comments

    4.58 from 40 votes (37 ratings without comment)

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  1. William

    August 31, 2024 at 6:15 pm

    It’s a very good recipe. I have added diced cucumbers, cherry tomatoes to it, and it really has a nice Summer vibe

    Reply
  2. Sandra

    June 15, 2023 at 6:39 am

    DELICIOUS!This will definitely become one of our family favorites.

    Reply
    • Terri A

      June 25, 2023 at 12:44 pm

      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.

      Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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