Avocado Black Bean Mexican Salad

A vibrant salad with avocado, beans, cherry tomatoes, and bell pepper, seasoned with spices.

4.80 from 10 votes

Avocado Black Bean Mexican Salad

🥑🫘 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

Cook Time0

Total Time10

Course: 30-Minute Meals

Cuisine: Mexican

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

Servings: cups

Calories: 255cal

Author: Averie Sunshine

Equipment

1 Large Bowl
1 Small Bowl

Ingredients

Salad

1 or 2 medium ripe avocados peeled and diced
one 15-ounce can black beans drained and rinsed (I use no-salt added
2 cups cherry or grape tomatoes halved if desired
2 cups English cucumber about half of one large cucumber, diced into 1/2-inch pieces
½ cup green onions trimmed and sliced into thin rounds
2 to 4 tablespoons fresh cilantro optional

Vinaigrette

2 to 3 tablespoons lime juice
2 to 3 tablespoons honey or agave use the later to keep vegan
2 to 3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon cumin
1 teaspoon chili powder
¾ teaspoon kosher salt or to taste
¾ teaspoon freshly ground black pepper or to taste
pinch cayenne pepper optional 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.
Adapted from Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette and Skinny Mexican Bean and Corn Salad

Nutrition