Description
A refreshing salad with avocado, black beans, and a zesty vinaigrette.
Ingredients
Scale
- 1 to 2 medium ripe avocados, peeled and diced
- 1 15-ounce can black beans, drained and rinsed
- 2 cups cherry or grape tomatoes, halved if desired
- 2 cups English cucumber, diced into 1/2-inch pieces
- 1/2 cup green onions, sliced into thin rounds
- 2 to 4 tablespoons fresh cilantro (optional)
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons honey or agave
- 2 to 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt (or to taste)
- 3/4 teaspoon freshly ground black pepper (or to taste)
- pinch cayenne pepper (optional and to taste)
Instructions
- Combine all salad ingredients in a large bowl; set aside while you make the vinaigrette.
- For the 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 adjust if necessary according to taste preferences.
- Slowly drizzle about half of the vinaigrette over the 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.
- The salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. Flavors may marry beautifully after about 4 to 8 hours covered in the fridge.
- Serve chilled or at room temperature.
Notes
- Adapted from Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette and Skinny Mexican Bean and Corn Salad.
- If using honey for a vegan option, substitute with agave.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg