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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 Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
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
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.
Video
Notes
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.
Recipe can be made several hours ahead of time - cover and refrigerate until ready to serve.
If making a day ahead, omit avocado, then slice and add just before serving. Avocado will slowly brown over time.
Salad will keep for 3-4 days when tightly sealed in the refrigerator.
1 lime = about 2 tablespoons of lime juice and 2 teaspoons of lime zest.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
33
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
939
mg
|
Potassium:
842
mg
|
Fiber:
15
g
|
Sugar:
2
g
|
Vitamin A:
762
IU
|
Vitamin C:
40
mg
|
Calcium:
66
mg
|
Iron:
3
mg