Black Bean And Avocado Salad Recipes

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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

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 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

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

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

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

BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING



Black Bean Salad with Avocado-Lime Dressing image

This colorful salad features a quick dressing made from creamy avocado, tangy lime juice, and zesty cilantro.

Provided by AR Cook

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 avocado, mashed
¼ cup chopped fresh cilantro
2 tablespoons lime juice
½ cup pumpkin seeds
4 cups shredded romaine lettuce
2 (15 ounce) cans no-salt-added black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup corn kernels
1 small red bell pepper, chopped

Steps:

  • Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
  • Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
  • Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.

Nutrition Facts : Calories 398 calories, Carbohydrate 50 g, Fat 16.1 g, Fiber 17.1 g, Protein 19.3 g, SaturatedFat 2.7 g, Sodium 47.7 mg, Sugar 3.3 g

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

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!).

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