Oh, the joy of a fresh salad on a warm day—it’s like a burst of sunshine in a bowl. This black bean, avocado, cucumber, and tomato salad is a vibrant mix of textures and flavors that dance on the palate. I remember last summer when I whipped this up for a picnic; it was an unexpected hit, overshadowing even Aunt Linda’s famous potato salad.
Steps
- Start by peeling and dicing a seedless cucumber. Dice two medium ripe tomatoes and set aside.
- Dice two Hass avocados. To prevent them from browning, consider drizzling them with fresh lime juice.
- Open a 15.5 oz can of black beans, rinse them thoroughly in a colander, and drain.
- Mince two tablespoons of red onion and two tablespoons of cilantro.
- Juice two limes and pour the juice over the combined ingredients.
- Combine all the prepared ingredients in a bowl. Season with salt and freshly ground pepper to taste.
- Keep the salad refrigerated until you are ready to serve it.
Ingredients
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can of black beans, rinsed and drained
- 2 tablespoons red onion, minced
- 2 tablespoons cilantro, minced
- Juice of 2 limes
- Salt and fresh pepper, to taste
Nutritional Values
Calories: 940 kcal | Carbohydrates: 125 g | Protein: 35 g | Fat: 40 g | Saturated Fat: 5 g | Sodium: 1520 mg | Fiber: 40 g | Sugar: 15 g
FAQ
- How should I store black bean salad to maintain its freshness?
- Store any leftovers in the refrigerator, where they will stay fresh for up to three days. For best results, add the avocado just before serving to prevent it from browning and becoming mushy.
- What are some ideal pairings for black bean avocado salad?
- This salad pairs well with proteins like garlic-lime pork, air fryer steak, or cilantro lime shrimp. It can also be used as a topping for chicken or fish tacos, or served as a dip with tortilla chips.
- Can I substitute any ingredients in the salad?
- Certainly! If you’re not fond of cilantro, you can omit it or replace it with minced garlic or jalapeño for added flavor. Similarly, if you don’t have red onion, feel free to use white onion or scallions.
- Is it possible to prepare the black bean salad in advance?
- Yes, you can prepare the salad in advance, but it’s best to add the avocado just before serving to maintain its texture and color.
- What are some other recipes that incorporate black beans?
- You might enjoy spice-rubbed grilled salmon with black beans and corn, vegetarian enchiladas with butternut squash and black beans, or vegetarian black bean tacos.
Tips
- To keep the avocado fresh and prevent it from browning, drizzle it with lime juice before mixing it into the salad.
- If you don’t have access to seedless cucumbers, simply remove the seeds from a regular cucumber to maintain the salad’s refreshing texture.
- Customize the salad by swapping out red onion for white onion or scallions, or add a bit of minced garlic or jalapeño for an extra kick of flavor.
- Prepare the salad ingredients ahead of time, but add the avocado just before serving to maintain its freshness and texture.
Equipment
- Colander – For rinsing and draining the canned black beans.
- Citrus Juicer – To extract juice from the limes efficiently.
- Chef’s Knife – For dicing the cucumber, tomatoes, avocados, and mincing the red onion and cilantro.
- Cutting Board – To provide a clean and stable surface for chopping and dicing ingredients.
- Mixing Bowl – For combining all the ingredients together.
