Black Bean Avocado Salad (Quick, Easy & Filling)

Black bean avocado salad served in a blue bowl.

Black Bean Avocado Salad (Quick, Easy & Filling)

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This quick black bean and avocado salad is packed with fresh veggies, herbs, and plant-based protein. Great for wraps, lunch bowls, or as a creamy dip.

Prep Time 10

Cook Time 0

Total Time 10

Servings

Author Sravanthi Chanda

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.

Nutrition