Black Bean and Avocado Salad
A fresh black bean salad with avocado, cherry tomatoes, red onion and coriander in a simple lime and olive oil dressing. No cooking, 15 minutes, and filling enough for lunch on its own. Vegan and gluten-free.
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Ingredients
Main ingredients
- 120 g Black beans, canned
- 150 g Cherry tomatoes
- 1 Avocado
- 10 g Fresh coriander
- ½ Lime
Seasonings and other
- ½ small Red onion
- a pinch Salt
- 1 tbsp Olive oil
Instructions
- Rinse and Drain the Beans
Open the can of black beans, rinse them under cold water, and allow them to drain thoroughly. Transfer the beans to a salad bowl.
- Prepare the Vegetables
Halve or quarter the cherry tomatoes, finely chop the red onion, and roughly chop the fresh coriander. Add everything to the bowl with the beans.
- Dress and Add Avocado
In a separate small bowl or directly over the salad, squeeze the juice from a lime and drizzle the olive oil. Sprinkle in the salt, then toss to coat all the ingredients. Peel and dice the avocado, add it to the bowl, and gently fold it in to avoid mashing.
- Serve Immediately
Enjoy this bright, flavorful salad on its own or as a side dish. It’s best served fresh while the avocado is still vibrant.
Tips for the best black bean and avocado salad
- Rinse canned beans well and let them drain fully, so the salad doesn't get murky.
- Add the avocado last and fold it in gently, so it doesn't turn to mash.
- Soak the chopped red onion in cold water for 5 minutes if you find it too sharp.
- Season with salt and lime to taste right before serving: beans soak up a lot of flavour.
Variations
- Corn and pepper: add a cup of sweetcorn and a diced red pepper for a Mexican-style salad.
- More filling: stir in cooked quinoa or rice and serve as a bowl.
- Spicy: add chopped jalapeño or a pinch of chipotle powder to the dressing.
- Herbs: use parsley or mint instead of coriander if you don't like it.
Storing
Best eaten fresh. Without the avocado, the salad keeps 3 days in the fridge; add freshly diced avocado just before eating.
Frequently asked questions
Can I make black bean salad ahead?
Yes, without the avocado. Mix the beans, tomatoes, onion, herbs and dressing up to 3 days ahead and add the avocado on the day.
Do you need to cook canned black beans for salad?
No. Canned beans are already cooked: just rinse and drain them.
What can I serve with black bean salad?
Eat it on its own, with tortilla chips, in a wrap, on rice or quinoa, or as a side with grilled vegetables or tacos.
Is black bean salad good for you?
Yes. Black beans bring plant protein and fibre, avocado and olive oil add healthy fats, and the vegetables add vitamin C, which helps you absorb the iron from the beans.
