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–+ servings
Black Bean and Avocado Salad in a wooden bowl with a gold spoon and a golden napkin to the side.
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Black Bean and Avocado Salad

This refreshing chilled bean salad is the perfect side dish no matter the time of year! It can easily double as a dip, so serve it up with tortilla chips when you need a fun appetizer!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: avocado, bean salad recipe, black bean and avocado salad, black bean avocado salad, black bean salad, black beans, cherry tomatoes, easy side dish, healthy side dish, healthy vegetable side dish
Servings: 3 Servings
Calories: 296kcal
Author: Julia Mueller

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

Serving: 1Serving (of 3) | Calories: 296kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 549mg | Fiber: 13g | Sugar: 1g