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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, 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
6
servings
Calories
295
kcal
Author
Heather
Equipment
Microplane Zester
Metal Whisk
Pyrex Liquid Measuring Cups
Lemon Juicer
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
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