This stuff is good. Really, really good. It’s similar to “cowboy caviar” or “Texas caviar” but with black beans instead of black-eyed peas. It’s easy, inexpensive to make, packed with healthy ingredients, and so versatile. How long it takes: 15 minutes Equipment you’ll need: mixing bowl, sharp knife, strainer Servings: 8 (one cup each) I haven’t found anyone who doesn’t like this black bean and avocado salad. Oh, except my father-in-law who won’t eat avocado because it looks like lobster brain. I think I’ll just take his word on that. Almost everyone loves it and if you bring it to your next get-together, I promise you, it will disappear before your eyes.
Ways to Enjoy Black Bean and Avocado Salad
This salad can be enjoyed as an appetizer, lunch, main dish, salad, side dish, vegetarian, and snack. May I add, late night snack? Or, perfect with a cold beer?
Top a bed of lettuce with a couple scoops for a stunning and easy salad. Skip the lettuce and serve it as is, for a side dish. Slice a grilled tequila lime chicken breast and add it to the salad for a main dish. Or simply garnish the chicken with a couple spoonfuls of the salad. Eat this Southwestern style dip on a crispy, salty tortilla chip. Make your own baked tortilla chips or air fryer tortilla chips. It’s seriously easy. Add it to cooked quinoa or rice to make a delicious grain bowl. Add nutrition and flavor to a cheese quesadilla, taco, or nachos with a garnish of this dip. Eat it straight out of a bowl with a fork.
About This Black Bean Salad Recipe
Good for you! Black bean and avocado salad is quite healthy with lots of chopped up veggies, protein-rich black beans, and a light vinaigrette dressing. Avocado is super nutritious with healthy fats and tons of nutrients (Healthline). Easy to make. Canned beans and corn make this salad pretty simple. You’ll have to do a little chopping (onions, tomatoes, avocados). The dressing is an easy vinaigrette that is made with a packet of Italian dressing mix.
What You’ll Need
How To Make This Salad
It’s pretty simple. Drain the can of beans and the corn, if you’re using canned corn. Add them to a big mixing bowl. Chop up the tomatoes, dice the avocados, and add them to the bowl. Note: if you’re not planning on serving this salad immediately, wait to add the avocado so it doesn’t turn brown or get mushy. Stir up the vinaigrette in a small bowl or measuring cup. Add the vinaigrette to the big bowl, and gently stir it all together. Be careful not to smush the avocado, especially if it’s on the ripe side. That’s it! So easy and delicious.
Make It Your Own
Increase the veggie power. Add chopped bell peppers or red onions. They add a nice crunch and a lot of flavor to the salad.
Love fresh herbs? Add fresh chopped cilantro or parsley to the salad. I add parsley to almost every salad. It’s nutritious and adds visual appeal, too. Substitute black-eyed peas, pinto beans, kidney beans, or another type of canned bean for the black beans. Looking for a warm dip? Try refried bean dip or Mexican spinach dip.
Make-Ahead Ideas
If you want to get a head start on making this dip, mix everything up except the avocados. Store in the fridge for up to three days. Add the avocados right before serving.
Storage
Refrigerate: This salad is best served right away. It will keep two to three days in the fridge but the avocado will discolor and get a bit soft. The dip still tastes great but isn’t quite as attractive. Store leftovers in an airtight container or bowl covered with plastic wrap. The salad will keep for three days, or up to a week, if you haven’t added the avocado. You can freeze it, too, again without the avocado, for a month. Thaw overnight in the fridge.
More Southwestern style recipes
Southwestern orzo pasta salad Southwestern guacamole toast Creamy Southwestern black bean dip Jalapeño ranch dip Slow Cooker Texas Chili – the best crockpot chili! Mexicali dip — one of my most popular dips. Taco salad — who doesn’t love taco salad? 7-layer dip – the best recipe ever!
Quick-Start Guide!
