This Avocado Mexican Salad with Black Beans is fresh, filling, and the perfect side dish for any meal! The combination of vegetables, protein-packed beans, and spicey dressing makes this a wonderful addition to any gathering or party.
I absolutely love this salad recipe because it’s so easy to put together, but it’s also got so many healthy ingredients. It’s full of protein, healthy fats, and vegetables. Avocados are also considered a superfood and are highly encouraged in the health community. They are a great source of fat, which can help balance hormones, blood pressure, and cholesterol. They are also high in fiber and contain more potassium than bananas. The black beans are an excellent source of plant-based protein and help to keep you feeling full. Overall this dish is a great source of getting in extra nutrients, and it tastes delicious too!
Salad Ingredients
- Canned black beans drained and rinsed
- Avocados
- Jalapeño pepper
- Small red onion
- Large Roma tomato
- Cilantro or parsley chopped
- Large lime
- Olive oil
- Apple cider vinegar
- Fine sea salt
- Chili powder
- Cayenne pepper
- Ground cumin
Ingredient Notes
This salad is so simple there aren’t a lot of notes to ensure its success. However, there are a few ways you can modify to fit your preferences.
For one, the black beans could easily be swapped out for navy beans, pinto beans, or garbanzo beans.
For the vegetables, the red onion can be replaced with yellow onions or shallots, but I prefer the flavor of red onion in Mexican-inspired dishes. The Roma tomato could be swapped with heirloom tomatoes or any tomato you prefer.
I am personally a big fan of spicy food, so I add a jalapeno pepper along with a good amount of spices. If you’re not a spicy person, green or red pepper would be a great addition instead. I would also consider leaving out the cayenne pepper because that gives the salad extra heat. Cumin and chili powder are not too spicy, so I wouldn’t change up the quantities on those.
Additionally, I use a bit of apple cider vinegar in this to add some extra acidity, but plain vinegar or white wine vinegar will work too. The fresh lime juice also adds freshness and helps keep the avocados from browning for a longer period of time.
Salad Making Equipment
- Cutting board
- Chef’s knife
- Strainer
- Large mixing bowl
- Spatula and whisk
- Lime juicer and zester
- Small mixing bowl
- Measuring cups and spoons
The equipment for this recipe is pretty simple, but I recommend having a good chef’s knife. Also, investing in a lime juicer and zester is a great idea for all kinds of recipes!
Recipe Notes
- This recipe should make about 6 side-dish servings or about 4 larger lunch-size portions.
- This dish also tastes amazing as a dip served with chips for parties or gatherings!
- Store the salad in the fridge in an air-tight container for 3-4 days. The avocados will start to brown after that.
I hope you love my version of avocado Mexican salad and it pairs well with your favorite summertime meals. Please feel free to comment below about how it turns out or even tag me on Instagram!
Dish to pair this salad with:
Avocado Mexican Salad With Black Beans
Equipment
- Cutting board
- Chef's knife
- Strainer
- Large mixing bowl
- Spatula and whisk
- Lime juicer and zester
- Small mixing bowl
- Measuring cups and spoons
Ingredients
- ½ Cup Canned black beans drained and rinsed
- 3 Large Ripe avocados chopped
- 1 Medium Jalapeño pepper chopped
- 1 Small Red onion chopped
- 1 Large Roma tomato chopped
- 2 Tablespoons Fresh cilantro or parsley chopped
- 1 Large Lime juiced and zested
- 2 Tablespoons Olive oil
- ½ tsp Apple cider vinegar
- 1 teaspoon Fine sea salt
- ½ tsp Chili powder
- ⅛ teaspoon Cayenne pepper
- ½ tsp Ground cumin
Instructions
- First, chop all of the vegetables and cilantro on a cutting board, then rinse the black beans with a strainer. In a large bowl, add the beans, avocado, pepper, red onion, tomato, and cilantro. Mix lightly with a spatula
- Zest and juice the lime. Add both to a small bowl along with the olive oil, vinegar, salt, chili powder, cayenne, and cumin. Whisk to combine.
- Pour the dressing over the avocado mixture and toss to evenly coat. Serve immediately, or cover and chill for 1 hour before serving.
Notes
- This recipe should make about 6 side-dish servings or about 4 larger lunch-size portions.
- This dish also tastes amazing as a dip served with chips for parties or gatherings!
- Store the salad in the fridge in an air-tight container for 3-4 days. The avocados will start to brown after that.
In summer, I live for salads, and this avocado salad looks amazing! To me, it works perfectly as a full meal, not just side-dish!