I present an Avocado Black Bean Salad with lime vinaigrette, lime zest and diced red pepper that offers a surprising take on Savory Salads Recipes.

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I keep coming back to the Avocado Black Bean Salad from The Toasty Kitchen, it somehow feels both light and filling at the same time. The creamy ripe avocados pair with tender black beans in a way that’s unexpectedly bright, and I cant help but grab another forkful.

It doesn’t try too hard, but there is this subtle chewiness and fresh pop that keeps you guessing what gives it that zing. If you like Savory Salads Recipes you’ll wanna try this at least once, even if you’re not usually a bean person.

Ingredients

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Creamy, rich in monounsaturated fats and fiber; keeps you full, adds silky texture.
Packed with protein and fiber, slightly earthy flavor, great for hearty mouthfeel.
Sweet, crunchy kernels add carbs and color, balances savory beans and avocado.
Bright, juicy vitamin C boost, mild sweetness and fresh crisp bite.
Sharp, pungent oniony punch, small amount offers antioxidants and bite.
Zesty lime juice adds acidity, brightens flavors, a little sour tang.
Herby, slightly citrusy leaves freshen every bite, use lots if you like.

Ingredient Quantities

2 ripe avocados, peeled pitted and diced

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels, fresh or thawed frozen or canned and drained

1 medium red bell pepper, seeded and finely diced

1/2 small red onion, finely chopped (about 1/3 cup)

1 cup cherry tomatoes, halved (optional)

1 jalapeño, seeded and minced, optional

1/2 cup fresh cilantro leaves, roughly chopped

2 tablespoons fresh lime juice, about 1 large lime

1 teaspoon lime zest

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt, more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Drain and rinse the black beans well, and if using canned corn drain that too, or thaw frozen corn; set both aside — you dont want extra liquid in the salad.

2. Dice the avocados after peeling and pitting them, toss immediately with about 1 tablespoon of the lime juice to slow browning, then set aside.

3. Finely dice the red bell pepper and the 1/2 small red onion, halve the cherry tomatoes if using, seed and mince the jalapeño if you want heat, and roughly chop the cilantro.

4. Zest the lime, then squeeze out about 2 tablespoons of fresh lime juice (one large lime).

5. In a small bowl whisk together the lime juice, lime zest, 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper until combined; taste and adjust salt or lime if needed.

6. In a large bowl combine the black beans, corn, red pepper, red onion, cherry tomatoes (if using), jalapeño (if using) and cilantro.

7. Pour the lime vinaigrette over the bean mixture and toss gently to coat everything evenly.

8. Fold the diced avocados into the salad last so they dont get mashed, unless you want a creamier texture — in that case mash half the avocados and fold them in.

9. Let the salad sit 10 to 15 minutes in the fridge for the flavors to meld, then taste and adjust seasoning before serving. Serve chilled or at room temp, with extra lime or cilantro if you like.

Equipment Needed

1. Large mixing bowl (for the bean and vegetable mix)
2. Small bowl (to whisk the vinaigrette)
3. Colander or fine-mesh sieve (to drain and rinse beans and corn)
4. Cutting board
5. Sharp chef’s knife
6. Microplane or zester (for lime zest)
7. Measuring spoons and 1 tablespoon (for oil, spices, salt)
8. Citrus juicer or reamer (to get fresh lime juice)
9. Spoon or silicone spatula (to toss gently and fold in avocado)
10. Serving bowl or airtight container (to chill and serve)

FAQ

Q: How long will this salad keep in the fridge? A: Best eaten same day for bright color and texture, but stored in an airtight container with plastic wrap pressed on the surface it'll keep 1 to 2 days. After that avocados get brown and it gets watery.

Q: Can I make it ahead of time? A: Yes, you can chop and combine the beans, corn, pepper and onion up to 24 hours ahead. Wait to add diced avocado, cilantro and the dressing until just before serving for best texture.

Q: How do I stop the avocado from browning? A: Toss the avocado with the lime juice and press plastic wrap directly onto the salad surface. The acid helps a lot, and covering keeps air off. Leaving the pit in only protects a tiny spot so dont rely on that alone.

Q: Can I use canned or frozen corn and beans? A: Absolutely. Rinse and drain canned black beans and canned corn to remove excess salt and starch. Thawed frozen corn works fine too, just drain off extra water.

Q: How do I make it milder or spicier? A: For less heat remove the jalapeño seeds and membranes. For more heat leave some seeds, add a second jalapeño or a splash of hot sauce. Roasting the jalapeño will also mellow and deepen the flavor.

Q: Is this salad vegan and gluten free? How do I serve it? A: Yes its naturally vegan and gluten free. Serve with tortilla chips, on top of greens, as a taco topper or alongside grilled chicken or fish for a fuller meal.

Avocado Black Bean Salad Recipe Substitutions and Variations

Avocado: swap the 2 ripe avocados for 1 large ripe mango, peeled and diced, for a creamy sweet twist, or use about 1/2 cup mashed silken tofu if you want creaminess without fruit.
Black beans: use a 15 oz can of chickpeas or pinto beans, drained and rinsed, 1:1, same protein and body just a slightly different flavor.
Cilantro: replace the 1/2 cup cilantro with 1/2 cup flat leaf parsley, roughly chopped, for a fresher, less soapy herb, or try chopped basil for a sweeter note.
Lime juice: sub the 2 tablespoons fresh lime juice with 2 tablespoons fresh lemon juice, same bright acidity, or 1 to 2 teaspoons apple cider vinegar if that’s what you’ve got.

Pro Tips

1) Avocados: toss them with lime right after you cut em and fold them in last so they dont get mushy. If you want extra creaminess mash half and fold that in, or press plastic wrap right onto the surface to slow browning if you make it ahead.
2) Beans and corn: drain and pat them REALLY dry with paper towels, wet ingredients water down the dressing and make the salad watery. For more flavor quickly, char the corn in a hot skillet for 2-3 minutes, it makes a big difference.
3) Dressing and seasoning: toast the cumin in a dry pan for 30 seconds before grinding or using it — it smells way better and gives depth. Taste the salad after 10 minutes and adjust salt not before, because the flavors change as it sits. If it seems too sharp add a tiny pinch of sugar or a splash more olive oil to smooth it out.
4) Make ahead and storage: you can mix most of it a few hours early but keep the avocados separate until serving. Store in an airtight container, press plastic onto the surface to limit air, and know it’s best within 24 hours since the texture and brightness fade after that.

Avocado Black Bean Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I present an Avocado Black Bean Salad with lime vinaigrette, lime zest and diced red pepper that offers a surprising take on Savory Salads Recipes.

Servings

servings

Calories

217

kcal

Equipment: 1. Large mixing bowl (for the bean and vegetable mix)
2. Small bowl (to whisk the vinaigrette)
3. Colander or fine-mesh sieve (to drain and rinse beans and corn)
4. Cutting board
5. Sharp chef’s knife
6. Microplane or zester (for lime zest)
7. Measuring spoons and 1 tablespoon (for oil, spices, salt)
8. Citrus juicer or reamer (to get fresh lime juice)
9. Spoon or silicone spatula (to toss gently and fold in avocado)
10. Serving bowl or airtight container (to chill and serve)

Ingredients

2 ripe avocados, peeled pitted and diced
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels, fresh or thawed frozen or canned and drained
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely chopped (about 1/3 cup)
1 cup cherry tomatoes, halved (optional)
1 jalapeño, seeded and minced, optional
1/2 cup fresh cilantro leaves, roughly chopped
2 tablespoons fresh lime juice, about 1 large lime
1 teaspoon lime zest
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper

Directions

Drain and rinse the black beans well, and if using canned corn drain that too, or thaw frozen corn; set both aside — you dont want extra liquid in the salad.
Dice the avocados after peeling and pitting them, toss immediately with about 1 tablespoon of the lime juice to slow browning, then set aside.
Finely dice the red bell pepper and the 1/2 small red onion, halve the cherry tomatoes if using, seed and mince the jalapeño if you want heat, and roughly chop the cilantro.
Zest the lime, then squeeze out about 2 tablespoons of fresh lime juice (one large lime).
In a small bowl whisk together the lime juice, lime zest, 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper until combined; taste and adjust salt or lime if needed.
In a large bowl combine the black beans, corn, red pepper, red onion, cherry tomatoes (if using), jalapeño (if using) and cilantro.
Pour the lime vinaigrette over the bean mixture and toss gently to coat everything evenly.
Fold the diced avocados into the salad last so they dont get mashed, unless you want a creamier texture — in that case mash half the avocados and fold them in.
Let the salad sit 10 to 15 minutes in the fridge for the flavors to meld, then taste and adjust seasoning before serving. Serve chilled or at room temp, with extra lime or cilantro if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.