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.
Servings 6 servings
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
- 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
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
