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Black Bean and Avocado Salad with cherry tomatoes and a simple lemon vinaigrette. The perfect side dish to any meal for any occasion! Whip it up for a light lunch, too!
This is one of those extra simple recipes with an incredibly high return on investment. My Black Bean and Avocado Salad requires minimal ingredients, hardly any prep time, and results in an ultra satisfying side dish that can be paired with any main dish.
It can be used as a condiment, too!
I love easy salad recipes like this during the warm summer months when I’m craving refreshing chilled food that is satisfying while remaining light.
The best part about this easy recipe is it is so simple to customize! Toss in some rotisserie chicken to make it a meal. Throw in some extra veggies to make it even heartier!
Ingredients for Black Bean and Avocado Salad
Canned Black Beans: The star of this very basic yet very tasty salad is a can of black beans. You can also use garbanzo beans, pinto beans, white beans, or kidney beans!
Avocado: Bringing creamy texture and richness, fresh avocado pairs beautifully with black beans in just about any recipe. You’ve seen this magical combo in my Sweet Potato and Black Bean Vegetarian Tacos.
Cherry Tomatoes: A burst of juicy freshness and tangy sweet flavor, cherry tomatoes give the salad a lightness that comes with fresh produce.
Avocado Oil or Olive Oil: Any good dressing begins with quality oil. I like using either avocado oil or extra virgin olive oil.
Fresh Lemon Juice: A simple citrus infusion is all we need to give a vinaigrette style vibe to our dressing.
Fresh Garlic: A small amount goes a long way in leveling up the flavor of this bean salad.
Mix it up by adding some goodies to make it even more substantial! I like the idea of adding cooked chicken to turn it into a main dish.
Optional Additions
- Red onion
- Bell peppers
- Corn
- Feta cheese
- Rotisserie chicken
How to Make Black Bean Avocado Salad
Transfer the drained and rinsed black beans, diced avocado, and chopped cherry tomatoes to a mixing bowl.
Add in the avocado oil, lemon juice, and minced garlic and stir well.
Season the salad to taste with sea salt, and/or add more lemon juice or oil if desired.
Store black bean and avocado salad in an airtight container in the refrigerator for up to 2 days. For longer storage, make the salad without the avocado and add the avocado just before serving. Without the avocado, the salad will keep fresh for up to 5 days.
What to Serve with Black Bean Avocado Salad
Looking for main entrees for pairing? Here are some of my favorites.
- The Best Grilled Chicken Breast Recipe
- Go-To Crispy Salmon
- Chili Lime Baked Cod
- Lemon Garlic Air Fryer Boneless Chicken Thighs
- Crispy Mojo Salmon Bowls
If you love making refreshing side salads, try out some of these summer favorites.
More Refreshing Salad Recipes
- Lemon Garlic Cabbage White Bean Wild Rice Salad
- Greek Chickpea Tuna Salad
- Edamame Salad
- Corn and Tomato Salad
- Cranberry Pecan Chicken Salad
Drop a comment below letting me know what you eat with your black bean avocado salad!
Black Bean and Avocado Salad
Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 large avocado, diced
- ½ cup cherry tomatoes, halved
- 2 Tbsp avocado oil
- 1 Tbsp lemon juice or lime juice
- 1 small clove garlic, minced
Optional Additions:
- ¼ cup red onion, finely chopped
- 1 small red bell pepper, chopped
- 1 (8-oz) can corn, drained
Instructions
- Transfer the drained and rinsed black beans, diced avocado, and chopped cherry tomatoes to a mixing bowl. Add in the avocado oil, lemon juice, and minced garlic and stir well. Season the salad to taste with sea salt, and/or add more lemon juice or oil if desired.
- Store black bean and avocado salad in an airtight container in the refrigerator for up to 2 days. For longer storage, make the salad without the avocado and add the avocado just before serving. Without the avocado, the salad will keep fresh for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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