The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: 30-Minute Meals
Keyword: 30-minute meals, avocado, beans, black beans, cherry tomatoes, cilantro, Cinco de Mayo, cumin, gluten-free, grape tomatoes, green onions, lime juice, Mexican, salads, sides, summer, tomatoes, vegan, vegetarian, vinaigrette
Calories: 255kcal
Author: Averie Sunshine
Ingredients
Salad
1or 2 medium ripe avocadospeeled and diced
one 15-ounce can black beansdrained and rinsed (I use no-salt added
2cupscherry or grape tomatoeshalved if desired
2cupsEnglish cucumberabout half of one large cucumber, diced into 1/2-inch pieces
½cupgreen onionstrimmed and sliced into thin rounds
2 to 4tablespoonsfresh cilantrooptional
Vinaigrette
2 to 3tablespoonslime juice
2 to 3tablespoonshoney or agaveuse the later to keep vegan
2 to 3tablespoonsolive oil
1tablespoonapple cider vinegar
1teaspooncumin
1teaspoonchili powder
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
Instructions
Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.
Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor. May be served chilled or at room temp.