Black Bean and Avocado Salad

 

How to Make Black Bean Avocado Salad

Video taken from the channel: QVCtv


 

Avocado Black Bean & Corn Salad

Video taken from the channel: Vegan Huggs


 

Easy Black Bean Corn Salad So ADDICTIVE!

Video taken from the channel: Divas Can Cook


 

Black Bean Salad Recipe How to Make a Black Bean Salad

Video taken from the channel: Soul Food Cooking


 

Avocado & Black Bean Salad

Video taken from the channel: Gimme Delicious


 

Avocado Black Bean Salad

Video taken from the channel: food jazz


 

How to Make Simple Black Bean and Corn Salad

Video taken from the channel: The Stay At Home Chef


1 can (15 ounces) black beans, rinsed and drained. 1 can (11 ounces) Mexicorn, drained. 1-1/3 cups chopped avocados.

1 cup chopped seeded cucumber. The salad starts with two pantry staples — canned black beans and corn — which provide a hearty base. Next, toss in diced fresh tomatoes and creamy avocado, along with all the seasonings. Chop all the ingredients into small pieces so that they’re just a bit larger than the beans and corn kernels, which will make the salad. Great salad to have for Cinco de Mayo.

I’m always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was. In a small bowl, whisk the olive oil, lime juice, garlic and salt & pepper to taste. In a medium bowl, combine avocados, tomatoes, onion, black beans cilantro and dressing.

Gently toss until everything is coated. Serve immediately or cover with plastic wrap for up to 12 hours. Avocado Black Bean Salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocados, red peppers, and red onions are tossed in a fresh and bright lime vinaigrette.

This avocado black bean salad is an easy recipe to make for a quick summer lunch. In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. A super simple black bean tomato avocado salad that is LOADED with flavor!

Big bonus: this salad tastes like guacamole! Print Ingredients. 3 large avocados (or 4 small), diced 4 Roma tomatoes, diced 1/2 red onion, thinly sliced 3/4 cup cilantro, chopped* 1 (15-ounce) can black beans.

Combine the corn and black beans with the remaining ingredients, except for the avocado. Toss and chill until ready to serve. Before serving, dice the avocado and add to the salad.

It’s important to add the avocado. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.

Cover with lid, and shake until ingredients are well mixed. Step 2 In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

List of related literature:

Add the diced avocado, black beans, red bell pepper, and romaine lettuce to the corn mixture and set aside.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

You can vary this salad as you like; I often put in some black beans as well, or as a substitute if I am out of haricot beans.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

You can add the seeds to casseroles, stir-fries, and salad dressings (try them mixed with lemon, cilantro, and tahini); sprinkle them on salads; or even add them to your coffee or tea.

“Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy” by Dr. Joseph Mercola
from Fat for Fuel: A Revolutionary Diet to Combat Cancer, Boost Brain Power, and Increase Your Energy
by Dr. Joseph Mercola
Hay House, 2017

We found that a judicious mixture of black beans, corn, avocado, tomato, and cilantro gave us just the right combination of flavors and textures.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

If you’re used to eating kale salads with lots of avocado, oil, or dressings, you may be surprised at just how delicious this fat-free recipe is—it doesn’t compromise on flavor, especially with the optional addition of garlic, chili pepper, and dates.

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

When you put your salad together, add a little avocado and tomato to get that lycopene and vitamin A. And don’t forget to add a tablespoon of flax, borage, or evening primrose oil to your morning smoothie!

“Mama Glow” by Latham Thomas
from Mama Glow
by Latham Thomas
Hay House, 2012

Add the chickpeas to the avocado mixture, and mash them into the avocado mixture until well mixed and smooth, creating a lovely thick texture.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Combine the beans, cauliflower, bell pepper, avocado, and scallions in a salad bowl by tossing gently.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

If you get bored of the standard chickpea hummus (blasphemy!), substitute calcium-rich navy beans or black beans instead.

“Vegan Pregnancy Survival Guide” by Sayward Rebhal
from Vegan Pregnancy Survival Guide
by Sayward Rebhal
Book Publishing Company,

This chopped avocado salad is the perfect combination of crispy greens and tender avocado.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • It makes sense to fine chop the peppers, so they’re uniform size to the black beans and corn…never thought of doing that. Lovely recipe! I’ll have to make this!! Thanks for sharing!

  • I made this yesterday. I added chopped celery, chopped pickled beets and cubed chicken breast. I made it as a filling in a wrap. Thank you for your recipes.

  • This looks fantastic and I just made it tonight. Letting it chill now and I know it’ll be delicious. Great video but you really need to get yourself a new knife ��

  • Some people have a slight allergy to cilantro. I know I have it and when I talk to other people they discover it’s something they have as well, and they know it it okay to avoid cilantro. So how do you know if you have a mild allergy? If when you eat cilantro it tastes like soap or has an unpleasant soapy or perfume-ish taste. I now know it will taste bad to me so I avoid it. If you like it and have no allergy, hey I envy you. Go for it if you have no problems using cilantro.

  • NIce recipe, I liked the video. Just curious, lol, are you left-handed or is the video reversed? I’m left-handed but use a knife with my right hand for some reason.

  • I just made this for my wife and I, we absolutely love it. We are doing the Daniel fast… This is a saved recipe. We will be making again.. Thank you for sharing. God bless you…

  • How delicious and inviting that looks my husband would love this I’m going to have to try it Karen thanks for the recipe thumbs up all the way:-)

  • I made this yesterday and it was sooooooo good! Thank you! I also put some on a corn tortilla and it was very filling. I will definitely be making this again

  • Karen, thanks for another winning recipe! As you were adding ingredients I kept saying to myself, “yup, I love that. Yup, I love that too…” The scene is set beautifully! I can’t find limes anywhere that large and juicy as yours! You outdid yourself as a video producer and set designer! Magnificent work my friend!

  • Adding some chopped pineapple and pineapple juice is a game changer. Absolutely delicious. Use as a topping on chicken tacos. Mannnnnn, delish!

  • A top favorite salad of mine!!������
    Goes well as a side with most all grilled meats, quinoa, or rice. Me I like to mix up a serving of it all and make my own version of chipotle bowl much much more flavorful ��

  • My mom loves, I mean, she goes absolutely crazy for black beans and avocados. What a great recipe for me to make for her. Thanks Karen!

  • Making tonight!!!!!! Using jalapeños instead if green because the pepper i get from the grocery are weak!.update, so good but instead of olive oil I used vinegarette and cumin to taste…I skipped the chili powder…….YUM

  • This recipe looks so good! I really love everything you share and the step-by-step instructions are so helpful. I am wondering if you can share your best “go-to” dishes & recipes for large potlucks? we are always having potlucks at work for about 20 people, but since it’s at work we need something that is easy to eat and stays good if it’s not super hot. We do have a microwave if necessary. Any ideas? Thanks a bunch!

  • Hi Chef, what a beautiful salad, Liked & saved for sure. �� The bigger question I have is, where on earth do you get your amazing produce? If you’re anywhere near Northern California I MUST KNOW! �� Those Avo’s are stunning, the red/purple onions almost glow they’re so vibrant, just beautiful. Thanks so much. ��

  • OMG! �� you inspire me!! i’ve been making almost all your recipies ��. Im only 13 years old and my mom is inpressed that im learning how to cook ���������������������� thank you for ur recipies

    xoxo gisell

    Ps. Right back please ��

  • I’ve made this numerous times but without the tomatoes and avocado as a substitute for protein on a salad (salad already has tomatoes). Absolutely delicious! I also have that chopper. Awesome kitchen gadget.

  • Where I live, we don’t really got bean salads… We do red beans, lentils etc with rice or so… Girl but I’ve been wanting the beans as a meal itself and this is one recipe I def think I will try.��

  • I have a question…can I make this ahead of time and store in my fridge/serve cold? (I would wait to put the avocados in until I’m serving, of course) I’m so excited to give this a try!

  • Hi! Just came across your channel last week and saw this recipe. I made it today and it is really good! Can’t wait to try it with a nice chicken breast or a piece of salmon. Thanks, Diva!! ������

  • I work at a hospital that serves food that is only 1 step above prison food (that I never eat, btw) and costs way too much (which I never buy, btw).
    But about once every four months or so the kitchen will surprise me with something new and tasty. This is one of those recipes.

  • Bomb! Made this yesterday at a fellowship meeting and it was a total hit, I only got have one bowl for myself. Everything couldn’t stop eating it. Thx girl, this is a staple in my house now.

  • hey dear, I love love love your food blog and channel. Came here from reading your blog post about how to start a food blog on Pinterest. Keep creating and sharing, All the best,
    -Cagla.
    xxx

    (Ps: I am also a healthy food blogger and foodie & travel youtuber. You can check my channel If you like!)

  • We had this and chicken for dinner tonight. Thanks for the recipe! We might make some modifications next time because we like a little more spice, but it was still very delicious as is!

  • Oh yeah Karen!!  I love avocados and black beans and they’re good for you!  This looks amazing!  That would not serve 4 in my house……I WOULD EAT IT ALL!  YUM!

  • How long can this salad last in the refrigerator? I tend to meal prep on Sundays and make big batches to last throughout the week. I would really like to make this but I wanted to know if it could last that long in the refrigerator or if I should make it for a weekend snack lol.

  • I’m taking this to a vegan ladies potluck tonight… if I can keep my spoon out of it. Thanks! The gals are gonna love it. Instead of using ground cumin in the dressing though, I toasted 1/2 tsp of whole seeds and tossed them in. I love cumin.

  • How very pretty, so colorful and inviting. I love everything about this and definitely will have to try it less the garlic, not good on my tummy. Thanks Rachel for a wonderful recipe, love it…. Claudia

  • That looks so refreshingly delicious.
    I just got a bunch of avocados but I’m missing most of the other ingredients.
    I’ll be adding the missing stuff to my shopping list.  
    It’s the perfect summer side dish.

  • I have made this very salad long before the video appeared as a recommendation. The one thing to warn you guys about is if it sits in the fridge overnight the avocado starts to break down. It’s best to add it right before serving and an amount you know will get eaten. I myself won’t even dress the salad in advance. Textures deteriorate over time.

  • Hey Monique!!!! Have you ever tried this salad with some chopped Mangos w/steak in it and served on a romaine leaf? Very delish!!!!