Best 5 Mediterranean Avocado And Black Bean Salad Recipes

**Indulge in a symphony of flavors with our Mediterranean Avocado and Black Bean Salad, a culinary masterpiece that combines the vibrant essence of the Mediterranean with the wholesome goodness of avocado and black beans.**

This delightful salad bursts with freshness and packs a nutritional punch. With just a few simple steps, you'll create a delectable dish that tantalizes your taste buds and nourishes your body. Discover a symphony of textures and flavors as you bite into tender avocado, hearty black beans, crisp cucumber, juicy tomatoes, and aromatic red onion. This salad is a delightful balance of creamy, crunchy, and refreshing, making it the perfect accompaniment to any meal or a satisfying standalone lunch.

Make this Mediterranean Avocado and Black Bean Salad your go-to choice for a healthy and flavorful meal. Its versatility shines as a side dish, a light lunch, or a vibrant addition to your next potluck or gathering. Not only is this salad a culinary delight, but it also boasts an array of health benefits. The combination of avocado and black beans provides a substantial dose of fiber, protein, and healthy fats, while the fresh vegetables contribute essential vitamins and minerals.

Elevate your culinary experience with our curated collection of Mediterranean-inspired avocado and black bean salad recipes. Discover variations that cater to different dietary preferences, including a vegan option and a zesty version with a tangy dressing.

Let's cook with our recipes!

AVOCADO BLACK BEAN SALAD

Avocado Black Bean Salad image

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.

Provided by Heather

Categories Salad

Time 15m

Number Of Ingredients 9

Ingredients

30 ounces canned black beans (drained and rinsed)
2 avocados (chopped)
1 bell pepper (chopped)
1 small red onion (chopped)
2 tablespoons cilantro or parsley (chopped)
1 lime
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

In a large bowl, add beans, avocado, bell pepper, red onion and cilantro. Set aside.
Zest your lime, then juice your lime. Add both to a small bowl along with your olive oil, salt, and cayenne pepper. Whisk to combine.
Pour dressing over bean mixture and toss to evenly coat. Serve immediately, or cover and chill for 1 hour before serving.

Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Sodium 939 mg, Fiber 15 g, Sugar 2 g, ServingSize 1 serving

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

BLACK BEAN AVOCADO SALAD

Black Bean Avocado Salad image

"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

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
1 cup chopped seeded tomatoes
1/2 cup thinly sliced green onions
1 small jalapeno pepper, seeded and chopped
1 teaspoon lime juice
DRESSING:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat. , Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts :

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

Ingredients

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

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

Tips:

Use ripe avocados for a creamier texture and richer flavor.
Choose black beans that are firm and not wrinkled.
Rinse the black beans thoroughly before using to remove any excess starch.
Chop the vegetables into uniform pieces for even cooking.
Use a light hand when seasoning the salad, as the flavors can easily become overpowering.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

The Mediterranean avocado and black bean salad is a healthy and refreshing dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The salad is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next gathering.