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Savor the vibrant flavors of Black Bean and Avocado Salad. This is a quick and easy dish that combines the creaminess of ripe avocados with the hearty texture of black beans.
This refreshing salad is packed with nutrients and makes for a perfect side dish or a light meal on its own, ideal for any occasion.
Serving and Pairing Suggestions
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Serve Black Bean and Avocado Salad chilled or at room temperature, garnished with fresh cilantro and lime wedges for a burst of flavor.
This salad pairs wonderfully with grilled meats, such as Grilled Chicken Tandoori or Tex-Mex Beer-Can Chicken, and can be served alongside rice dishes or tacos for a complete meal.
Tips and Notes
- Beans: Use canned black beans for convenience; just be sure to rinse and drain them well to reduce sodium. You can also cook dried black beans if you prefer a fresher taste.
- Avocado: Choose ripe avocados for creaminess. Dice them just before serving to prevent browning, or toss them gently with lime juice to help maintain their color.
- Veggies: Add diced red onions, bell peppers, or cherry tomatoes for added color and crunch. Feel free to customize the veggies based on your preferences.
- Dressing: A simple dressing of lime juice, olive oil, salt, and pepper enhances the salad’s fresh flavors. For a kick, consider adding a pinch of cumin or chili powder.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, but it will still taste delicious.
Enjoy the fresh and nutritious experience of Black Bean and Avocado Salad as a delightful addition to your meals!
Black Bean and Avocado Salad
This Black Bean and Avocado Salad is a refreshing and nutritious dish that combines black beans, ripe avocados, and a zesty lime dressing. Perfect as a light lunch or a flavorful side dish for any meal, this salad is packed with protein and healthy fats, offering a delicious way to enjoy the fresh flavors of summer.
Equipment
- 1 Mixing bowl
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups
Ingredients
- 1 can - 15 oz black beans (drained and rinsed)
- 2 medium ripe avocados - peeled, pitted, and diced
- 1 cup cherry tomatoes - halved
- 1/2 red onion - finely chopped
- 1/4 cup fresh cilantro - chopped
- 1 lime - juiced
- 2 tablespoons olive oil
- 1 teaspoon salt - to taste
- 1/2 teaspoon black pepper - to taste
Instructions
- In a large mixing bowl, combine the black beans, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Serve immediately or chill in the refrigerator for 10-15 minutes for the flavors to meld.
Notes
This salad is not only quick to prepare but also incredibly versatile. You can add grilled chicken or shrimp for an extra protein boost, or toss in some corn for sweetness. If you’re looking for a vegan option, it’s already perfect as is!
For the dressing, feel free to adjust the amount of lime juice according to your taste preferences. Adding a dash of cumin can enhance the flavors even further.
Store any leftovers in an airtight container in the refrigerator for up to two days, but the avocado may brown slightly.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1.5gSodium: 200mgFiber: 6gSugar: 2g
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