Mexican Avocado and Black Bean Salad
Creamy avocado, fiber-rich black beans, crisp vegetables, and a bright lime dressing come together in this satisfying Mexican-inspired salad. It is fresh, filling, and naturally free of added sugar,…
Ingredients
- 2 cups cooked black beans
- 2 large ripe avocados
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- If using canned black beans, drain and rinse them thoroughly, then pat dry. Place the beans in a large serving bowl.
- Add the halved tomatoes, diced red onion, chopped cilantro, and jalapeño to the bowl.
- Whisk the lime juice, olive oil, cumin, salt, and black pepper in a small bowl until combined.
- Halve the avocados, remove the pits, scoop out the flesh, and cut it into bite-sized pieces. Add the avocado to the salad.
- Pour the dressing over the salad and gently fold everything together, taking care not to mash the avocado.
- Taste and adjust the lime juice, salt, or jalapeño as needed. Serve immediately or chill for up to 30 minutes.
Watch the Mexican Avocado and Black Bean Salad cooking video
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