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Black Bean and Avocado Salad

This Black Bean and Avocado Salad is a fresh, vibrant dish made with creamy avocado, hearty black beans, and crisp vegetables tossed in a zesty lime dressing. It’s quick, healthy, and perfect for lunches, sides, or light meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz black beans, drained and rinsed
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup corn (fresh, canned, or thawed frozen)
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • 1/2 tsp cumin
  • salt and black pepper to taste

Equipment

  • large mixing bowl
  • small bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. In a large bowl, combine black beans, cherry tomatoes, red onion, corn, and cilantro.
  2. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Add diced avocado and carefully fold it in to avoid mashing.
  5. Taste and adjust seasoning if needed.
  6. Serve immediately or chill for 20–30 minutes for extra flavor.

Notes

Use ripe but firm avocados to maintain texture. Add avocado just before serving to prevent browning. Fresh lime juice provides the best flavor. Chill briefly before serving for a more blended taste.