Go Back
avocado and black beans salad

Avocado Mexican Salad With Black Beans

Alyssa
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.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Lunch, Side Dish
Cuisine American, Mexican
Servings 6
Calories 249 kcal

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
  • 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.
Keyword Avocado Mexican Salad, Avocado Salad, Mexican Salad