Craving a crisp, protein-packed filling salad for dinner? Then, make my Avocado Black Bean Salad, which marries creamy avocado, cooling mint, and a tangy cumin-lime dressing.
Make this salad in just ten minutes by cooking black beans in an instant pot and keeping them handy. You can also use your canned black beans to make this vegan and gluten-free salad for a quick dinner.
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Beans Deliver Dinner Fast
I make this 10-minute Mint-Lime Avocado Black Bean Salad when I need a quick and delicious dinner on my busy weekdays. I batch-cook beans on Sunday, then toss them with creamy avocado and smoky roasted cumin for a fuss-free dinner that even my kids cheer for. One bowl, no stove, and everyone's satisfied before homework begins.
Happy Cooking!
-Sravanthi
Ingredients & Substitutions
Here are the main ingredients for this recipe, along with tried-and-tested substitutions from my kitchen.
For exact ingredient quantities, see the recipe card below.
Black Beans: I cooked soaked black beans in the Instant Pot and used them to make this salad.
Substitutions: Canned black beans, cooked kidney beans, or chickpeas.
Avocado: Use ripe avocados, or skip the avocado if you do not have it handy.
Substitutions: Greek yogurt or nut butter for the creaminess. You can also use chopped mango for the fruity flavor.
Cucumber: I used an English cucumber.
Substitutions: Regular cucumber (Peel and remove the seeds).
Bell Pepper: I used yellow bell pepper, which adds sweetness and crunch to the salad.
Substitutions:Any colored bell pepper (red or orange for sweetness).
Onions: I used red onions, and they provided a milder flavor.
Substitutions: Shallots or green onions.
Jalapeno: I used jalapeno to make the salad spicy.
Substitutions: Chili flakes, paprika powder, or freshly ground black pepper.
Mint leaves: These added a pleasant aroma and that Indian touch to my salad.
Substitutions: Cilantro or parsley for a different herbaceous note.
Lemon juice: I used this for a citrusy flavor.
Substitutions: Lime juice or apple cider vinegar.
Olive oil: I used extra virgin olive oil.
Substitutions: Avocado oil, flaxseed oil, or omit the oil if you prefer.
Detailed Steps
Step 1: Chop all the vegetables: cucumber, bell pepper, onion, jalapeno, mint leaves. And cube the avocado.
Step 2: Take a large mixing bowl and mix lemon juice, salt, olive oil, and ground cumin.
Step 3: Add all veggies to this dressing and mix it well.
Step 4: Fold in black beans and cubed avocado and gently toss the salad.
Step 5: The avocado black bean salad is ready to enjoy.
Serving Tips & Meal Pairings
This black bean avocado salad is incredibly versatile and pairs well with many staples from my kitchen:
- Rice Bowl - Spoon it over Instant Pot basmati rice for a quick, protein-rich lunch. Add a dollop of spicy avocado guacamole on top for extra zing.
- Wrap it Up - Roll into a red lentil tortilla or wrap in a soft, homemade chapati for a satisfying lunchbox idea.
- Nacho Dip Platter - Slightly mash the salad and serve with nachos or crackers, paired with a side of spicy guacamole for a bold appetizer spread.
- Sandwich Spread - Use the mashed salad as a hearty sandwich filling and layer in some vegan basil pesto for an extra flavor boost.
- Quinoa or Millet Bowl - Build a wholesome bowl using cooked millet or quinoa pilaf as the base, topped with salad and a drizzle of guacamole.
- Picnic or Potluck Favorite - Since it travels well, this salad is a favorite of mine for picnics and potlucks. Keep the avocado separate and mix it in just before serving.
I'd love to hear how you enjoyed this Black Bean Avocado Salad! Did you try it as a wrap or a rice bowl? If you made any tweaks or added your twist, please share them in the comments.
I'm always excited to see how you make my recipes your own. And if you're looking for more salad ideas, don't miss my Black Bean Chickpea Salad. Check my No Lettuce Salad Recipes collection for more inspiration.
Recipe
Black Bean Avocado Salad (Quick, Easy & Filling)
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Ingredients
- 2 cups black beans
- 2 avocado
- 1 English cucumber
- 1 yellow bell pepper
- ½ cup onions finely chopped
- 1 jalapeno
- ¼ cup mint leaves finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- Salt to taste
Instructions
- Prep beans: Rinse & drain if using canned beans. I cooked soaked black beans using the Instant Pot and used them in this recipe.
- Chop the cucumber, bell pepper, onion, mint, and jalapeno; cube the avocados last.
- Whisk together the dressing: lemon juice, olive oil, roasted cumin, and salt.1 tablespoon lemon juice, 1 tablespoon olive oil, Salt to taste, ½ teaspoon ground cumin
- Add the veggies: Mix in chopped veggies and mint.1 English cucumber, 1 yellow bell pepper, ½ cup onions, 1 jalapeno, ¼ cup mint leaves
- Toss & taste: Fold in black beans, avocado, and serve. I sometimes chill the salad for 30 minutes to allow the flavors to meld.2 cups black beans, 2 avocado
Notes
Tested Tips from My Kitchen
- Make-ahead tip: Chop all the vegetables in advance and store them in an airtight container in the fridge. Add avocado and dressing just before serving.
- Extra flavor: A pinch of garam masala powder or chat masala adds an Indian twist.
- Add-ins: You can add boiled or charred sweet corn, cherry tomatoes, or even cooked quinoa for added volume and to make it more filling.
- Leftover tip: If you have leftovers, use them as a wrap filling or mix them into cooked millet or brown rice the next day.
- Storage Tips: The base salad (without avocado) lasts 2-3 days in the fridge; add the avocado just before serving. I prefer freezing the cooked beans and making the salad when needed.
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