Avocado Black Bean Salad

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

Avocado Black Bean Salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocados, red peppers, and red onions are tossed in a fresh and bright lime vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 295kcal

Author Heather

Equipment

Ingredients

30 ounces canned black beans drained and rinsed
2 avocados chopped
1 bell pepper chopped
1 small red onion chopped
2 tablespoons cilantro or parsley chopped
1 lime
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon cayenne pepper

Instructions

In a large bowl, add beans, avocado, bell pepper, red onion and cilantro. Set aside.
Zest your lime, then juice your lime. Add both to a small bowl along with your olive oil, salt, and cayenne pepper. Whisk to combine.
Pour dressing over bean mixture and toss to evenly coat. Serve immediately, or cover and chill for 1 hour before serving.

Notes

This recipe will make six side salad servings, or four larger lunch sized servings. Recipe can be stretched further when served as a taco topping.
Recipe can be made several hours ahead of time - cover and refrigerate until ready to serve.
If making the recipe 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. Avocado will slowly brown over this time, but is still edible.
1 lime = about 2 tablespoons of lime juice and 2 teaspoons of lime zest.

Nutrition