Avocado Black Bean Mexican Salad
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
8 cups
-
Calories
255 kcal
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Course
Lunch
Avocado Black Bean Mexican Salad
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The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.
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Ingredients
Salad
- 1 or 2 medium ripe avocados peeled and diced
- one 15-ounce can black beans drained and rinsed (I use no-salt added
- 2 cups Cherry or grape tomatoes halved if desired
- 2 cups English cucumber about half of one large cucumber, diced into 1/2-inch pieces
- ½ cup green onions trimmed and sliced into thin rounds
- 2 to 4 tablespoons fresh cilantro optional
Vinaigrette
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons honey or agave use the later to keep vegan
- 2 to 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
Instructions
- Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.
- Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.
- Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
- Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor. May be served chilled or at room temp.
- Adapted from Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette and Skinny Mexican Bean and Corn Salad
Nutrition Information
Show Details
Serving
1
Calories
255kcal
(13%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
10g
Sodium
465mg
(19%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 255kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Sodium | 465mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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