Avocado Mexican Salad With Black Beans
This Avocado Salad is fresh, filling, and a perfect side dish to spice up your dinner! The fresh vegetables and black beans create a healthy addition to any gathering, and the flavors are unbelieveable.
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.
