Best 12 Avocado And Black Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Symphony: A Journey into Avocado and Black Bean Salad Delights**

Savor the vibrant flavors and textures of avocado and black bean salad, a delightful dish that tantalizes the taste buds with its harmonious blend of creamy avocado, hearty black beans, and a symphony of zesty seasonings. Embark on a culinary adventure as we explore a collection of delectable recipes, each offering a unique twist on this classic salad. From the simplicity of a classic avocado and black bean salad to the tantalizing flavors of a Mexican-inspired fiesta salad, these recipes cater to diverse palates and dietary preferences. Get ready to elevate your salad game and create a dish that will leave you craving more.


**Recipes:**

**- Classic Avocado and Black Bean Salad:** Experience the timeless flavors of this beloved salad, featuring a simple combination of fresh avocado, black beans, red onion, cilantro, and a tangy vinaigrette.

**- Mexican Fiesta Salad:** Unleash the vibrant spirit of Mexican cuisine with this flavorful salad, which incorporates corn, tomatoes, bell peppers, and a zesty dressing infused with lime and chili powder.

**- Black Bean and Avocado Salad with Quinoa:** Elevate your salad with the addition of protein-packed quinoa, creating a hearty and satisfying meal that's perfect for lunch or dinner.

**- Avocado and Black Bean Salad with Roasted Sweet Potatoes:** Indulge in a delightful combination of creamy avocado, hearty black beans, roasted sweet potatoes, and a tangy dressing for a salad that's both nutritious and flavorful.

**- Avocado, Black Bean, and Mango Salad:** Experience a tropical twist on the classic salad with the addition of sweet mango, red onion, and a refreshing dressing made with lime juice and honey.

Here are our top 12 tried and tested recipes!

BLACK BEAN, MANGO, AND AVOCADO SALAD



Black Bean, Mango, and Avocado Salad image

Categories     Salad     Bean     Mango     Avocado     Winter

Yield 6 servings

Number Of Ingredients 8

One 15- or 16-ounce can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions, green parts only, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Minced fresh cilantro to taste, optional

Steps:

  • Combine all the ingredients in a serving bowl. Stir together and serve.
  • nutrition information
  • Calories: 174
  • Total Fat: 10g
  • Protein: 5g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Sodium: 175mg

TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA



TRADER JOE’S BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA image

Categories     Salad     Side     Wheat/Gluten-Free

Yield 6

Number Of Ingredients 12

1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained
2 cups roasted corn kernels
1 avocado, cut into inch pieces
1 pint grape tomatoes, halved
cup red onion, finely diced
Cilantro Salad Dressing
bunch cilantro, chopped
1 cup olive oil
Zest of one lime
Sea salt and pepper

Steps:

  • Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

AVOCADO AND BLACK BEAN SALAD



Avocado and Black Bean Salad image

I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.

Provided by Irish Rose

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

  • Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

AVOCADO, BLACK BEAN AND PINEAPPLE SALAD



Avocado, Black Bean and Pineapple Salad image

This is absolutely over the top delicious!!!!! It is bright and on the edge of spicey! I found this after planting 2 avocado trees. Need lots of good recipes to use my future crops.

Provided by Ambervim

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 17

1/2 cup black beans, cooked
1 avocado, diced
1/4 cup pineapple, diced
1/4 cup red onion, cured (see below)
1 tablespoon cilantro puree (see below)
1 tablespoon pepper sauce (chipotle)
9 1/2 tablespoons lime juice
salt (coarse best)
pepper
2 red onions, thinly sliced
2 cups lime juice
1 habanero pepper, minced
1 cup cilantro
1/2 cup lime juice
1 cup oil (veggie, canola or corn)
2 garlic cloves, roasted
1/4 cup onion, roasted

Steps:

  • Roast onion and garlic at 450 for 25 minutes.
  • Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
  • Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
  • Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
  • Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
  • The sauce is just amazing and could be used with other things.
  • Go ahead and roast more onion than you need. It is always handy to have in the fridge.
  • Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD



Grilled Spicy Lime Chicken With Black Bean and Avocado Salad image

Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
2 chipotle chilies
2 tablespoons adobo sauce
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
table salt & fresh ground pepper
8 skinless chicken breasts
2 (16 ounce) cans black beans
1/2 cup chopped scallion
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin

Steps:

  • Preheat grill.
  • Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
  • Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
  • Season with salt and pepper.
  • Marinate chicken in refrigerator while grill continues to preheat.
  • Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
  • Season with salt and pepper to taste.
  • Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
  • Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
  • Serve immediately with black bean and avocado salad.

KALE, AVOCADO, AND BLACK BEAN SALAD



Kale, Avocado, and Black Bean Salad image

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

Provided by KW

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno pepper (seeds and membranes removed)
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon ground coriander
sea salt to taste
1 large bunch kale, ribs removed and leaves thinly sliced
1 (14 ounce) can black beans, rinsed and drained
1 avocado, diced
½ cup crumbled feta cheese
⅓ cup pecans
1 teaspoon white sugar
⅛ teaspoon salt
½ cup chopped fresh cilantro leaves

Steps:

  • Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
  • Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
  • Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
  • Distribute salad among serving bowls and top with toasted pecans and cilantro.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g

MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING



MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING image

Categories     Fruit     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Avocado

Yield 6 servings

Number Of Ingredients 11

2 ripe but firm avocados, halved, peeled and cubed
3 tblsp lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeno, stemmed, seeded, and finely chopped
1 tsp lime zest
2 tblsp chopped cilantro, plus more for garnish
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp sugar
3 tblsp EVOO
1 (15oz) can black beans, rinsed and drained

Steps:

  • Gently toss avocado with 1tblsp of lime juice in a medium bowl. Add mango and jalapeno, gently tossing to combine. Set aside. Whisk together remaining 2 tblsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

BARLEY, BLACK BEAN AND AVOCADO SALAD



BARLEY, BLACK BEAN AND AVOCADO SALAD image

Categories     Salad     Bean

Yield 4

Number Of Ingredients 10

1 Cup carrot juice
1/2 tsp thyme
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 Cup barley
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1 can 19 oz black beans, rinsed and drained
1 Cup fresh tomatoes
1/2 Cup diced avocado

Steps:

  • Combine the carrot juice, thyme, salt and cayenne in a med sauce pan and bring to a boil over med heat. Add barley and reduce to a simmer. Cover and cook until barley is tender 15-20 min. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and remaining liquid to the bowl with the lemon juice mixture and toss to coat. Add beans, tomatoes and avocado and toss gently to mix.

BARLEY, BLACK BEAN, AND AVOCADO SALAD



BARLEY, BLACK BEAN, AND AVOCADO SALAD image

Categories     Healthy

Yield 4 servings

Number Of Ingredients 10

1 cup carrot juice
1/2 teaspoon thyme
Salt to taste
1/8 teaspoon cayenne
1/2 cup quick-cooking barley
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 can (19 ounces) black beans, rinsed and drained
1 cup fresh diced tomatoes
1/2 cup diced avocado

Steps:

  • 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.

AVOCADO AND BLACK BEAN SALAD - TYLER FLORENCE



Avocado and Black Bean Salad - Tyler Florence image

Make and share this Avocado and Black Bean Salad - Tyler Florence recipe from Food.com.

Provided by pkothari

Categories     South American

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 small garlic clove
1 pinch salt, plus
2 teaspoons salt
1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra virgin olive oil
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
kosher salt
fresh ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup cilantro leaves and stems, chopped

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

MEDITERRANEAN AVOCADO AND BLACK BEAN SALAD



Mediterranean Avocado and Black Bean Salad image

All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

Provided by Epi Curious

Categories     Low Cholesterol

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 10

4 avocados, peeled and cut in chunks
1 pint cherry tomatoes, halved
1/2 red onion, large, minced (about 2/3 cup)
1 cup cilantro, fresh, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup olive oil
2 limes, juice of (I prefer to use 3 small key limes but either will work)
salt & freshly ground black pepper, to taste

Steps:

  • Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).

BLACK BEAN AND AVOCADO SALAD



Black Bean and Avocado Salad image

Provided by Natalie Clark

Time 10m

Number Of Ingredients 9

1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can whole kernel corn, drained and rinsed
4-5 Roma tomatoes, diced
2 ripe avocados, cubed
1/3 cup Zesty Italian dressing
1/4-1/2 cup chopped cilantro, as desired
juice of 1-2 limes, as desired
tortilla chips, for serving, if desired

Steps:

  • Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion

Tips:

  • Use ripe avocados. Ripe avocados are creamy and have a rich flavor. To check if an avocado is ripe, gently squeeze it. It should give slightly to the touch.
  • Choose fresh black beans. Fresh black beans are plump and have a deep black color. Avoid black beans that are wrinkled or have brown spots.
  • Use a variety of vegetables. This salad is a great way to use up leftover vegetables. Some good options include corn, tomatoes, cucumber, and bell pepper.
  • Make a flavorful dressing. The dressing for this salad is made with olive oil, lime juice, cilantro, and cumin. You can also add a touch of honey or maple syrup for sweetness.
  • Serve immediately. This salad is best served immediately after it is made. The avocados will start to brown if they are left in the salad for too long.

Conclusion:

Avocado and black bean salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is also a great side dish for grilled chicken or fish. With its vibrant colors and fresh flavors, this salad is sure to please everyone at your table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #vegetables     #easy     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #3-steps-or-less

Related Topics