Hey y'all! If you're searching for a simple, vibrant and utterly delicious dish that fits just about any occasion, this Avocado & Black Bean Salad is your new go-to. Bursting with creamy avocado, hearty black beans, crisp veggies, and a zesty lime dressing, this salad is perfect for potlucks, meal prep, or a quick weekday lunch. Let's get cooking!
Why You'll Love This Avocado & Black Bean Salad
- Super quick and easy to make — ready in just 15 minutes!
- Packed with plant-based protein and healthy fats to keep you satisfied.
- Loaded with fresh, crunchy veggies and creamy avocado for a delicious texture.
- Perfect as a light lunch, hearty side, or a vibrant party dish.
- Completely customizable to fit your tastes and dietary needs.
Ingredients for Avocado & Black Bean Salad
- 2 large ripe avocados, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup fresh corn kernels (raw or thawed if frozen)
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon sea salt (or more to taste)
- ¼ teaspoon black pepper
How to Make Avocado & Black Bean Salad
Step 1: Prep the Ingredients
Start by dicing the avocados, halving the cherry tomatoes, and finely chopping the onion, cilantro, and jalapeño. Rinse and drain the black beans to remove excess sodium.
Step 2: Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper until well combined.
Step 3: Assemble the Salad
In a large salad bowl, gently toss together the black beans, avocados, cherry tomatoes, red onion, corn, cilantro, and jalapeño. Drizzle the dressing over the top and toss lightly to combine, being careful not to mash the avocados.
Step 4: Serve
Serve immediately, or chill for 10 minutes for flavors to meld. Enjoy!
Notes for the Best Avocado & Black Bean Salad
- Use ripe but firm avocados to prevent the salad from getting mushy.
- For extra flavor, add a pinch of smoked paprika or chili flakes.
- Read more about how to pick the perfect avocado.
Avocado & Black Bean Salad Variations
- Mango Black Bean Salad: Add 1 cup diced ripe mango for a sweet, tropical twist.
- Tex-Mex Style: Toss in ½ cup shredded cheddar cheese and a handful of crushed tortilla chips.
- Quinoa Power Salad: Stir in 1 cup cooked, cooled quinoa for an extra protein boost.
Equipment Needed for Avocado & Black Bean Salad
- Large mixing bowl
- Small whisk or fork (for dressing)
- Cutting board & chef's knife
- Can opener
- Measuring cups & spoons
Storage Instructions for Avocado & Black Bean Salad
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, add the avocado right before serving if making ahead. The lime juice helps prevent browning, but the salad is best enjoyed fresh.
How to Serve Avocado & Black Bean Salad
- Serve as a refreshing side with grilled chicken, fish, or tacos.
- Scoop it up with tortilla chips for a crowd-pleasing appetizer.
- Stuff into whole wheat wraps or pita pockets for a delicious, portable lunch.
Pro Tips for Avocado & Black Bean Salad
- Chill your salad ingredients for 15 minutes before mixing for an extra refreshing finish.
- Dice your avocado last to keep it looking fresh and vibrant.
- For more on safe bean preparation, see this guide on canned beans.
Avocado & Black Bean Salad FAQ
- Can I make Avocado & Black Bean Salad ahead of time?
- Yes! Prep all ingredients except the avocado and dressing, then toss together just before serving.
- Is this salad vegan and gluten-free?
- Absolutely — it's naturally both vegan and gluten-free!
- What protein can I add to make it a main dish?
- Grilled chicken, shrimp, or tofu all pair beautifully with this salad for a heartier meal. Learn more about balanced vegetarian meals here.
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 ripe avocados, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 red bell pepper, diced
- 1 lime, juiced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1In a large bowl, combine the black beans, cherry tomatoes, red onion, red bell pepper, and cilantro.
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2In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to make the dressing.
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3Pour the dressing over the bean and vegetable mixture and toss gently to combine.
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4Add the diced avocados to the salad and gently fold them in to avoid mashing.
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5Serve immediately or chill in the refrigerator for 10 minutes before serving for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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