Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

I saw a pinto bean salad over at Kalyn’s Kitchen that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Yield: 6

Prep Time: 10 min.

Ingredients:

1 can black beans, rinsed & drained
4 tsp white balsamic vinegar
2 avocados, diced
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 clove of garlic, minced
1-2 tbsp vegetable oil
Sea salt and freshly cracked pepper, to taste

Directions:

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kalyn's Kitchen

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24 Responses to “Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro”

  1. 1

    Pamela @ Brooklyn Farm Girl — June 2, 2013 @ 10:27 pm

    I make a similar salad and it’s one of my favorites! Just had it for dinner tonight, mmm!

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — June 2, 2013 @ 11:06 pm

    I have some avocados to use up so this here is just perfect!

    [Reply]

  3. 3

    Kris — June 2, 2013 @ 11:15 pm

    Another yummy summer salad!! Thank YOU!
    xo Kris

    [Reply]

  4. 4

    Anne ~ Uni Homemaker — June 2, 2013 @ 11:52 pm

    Such a pretty salad! And I love avocados. YUM!

    [Reply]

  5. 5

    The Cafe Sucre Farine — June 3, 2013 @ 5:31 am

    Looks like a great light lunch option for a hot day, thanks for sharing!

    [Reply]

  6. 6

    Sues — June 3, 2013 @ 6:53 am

    I love black bean salad, but it’s even better with avocado!

    [Reply]

  7. 7

    Chris — June 3, 2013 @ 7:38 am

    Pinned it! I want to use this for taco toppings or with fajita chicken or beef in a chimmichanga! Thanks, Pam!

    [Reply]

  8. 8

    Joanne — June 3, 2013 @ 12:10 pm

    Good to know that this salad is so versatile! Pretty sure I have it bookmarked as well and I think I like it even better with black beans!

    [Reply]

  9. 9

    Marjie — June 3, 2013 @ 3:14 pm

    It sounds like a good side dish or lunch!

    [Reply]

  10. 10

    Kalyn — June 3, 2013 @ 4:23 pm

    I’ve been making this for years, and have used several different types of beans. Glad you enjoyed it!

    [Reply]

  11. 11

    Jovina Coughlin — June 3, 2013 @ 4:50 pm

    I really like Black Bean salad and your add ins are perfect.

    [Reply]

  12. 12

    gloria — June 3, 2013 @ 5:00 pm

    I love this Pam I wantthis for dinner:)

    [Reply]

  13. 13

    Kate — June 3, 2013 @ 5:18 pm

    This will be a great dish to accompany a BBQ! Looks delicious.

    [Reply]

  14. 14

    Amy (Savory Moments) — June 3, 2013 @ 6:21 pm

    This salad looks so fresh and tasty! I love avocados!

    [Reply]

  15. 15

    Words Of Deliciousness — June 3, 2013 @ 8:23 pm

    I love the colors of this salad. Really looks tasty.

    [Reply]

  16. 16

    lenia — June 4, 2013 @ 12:47 am

    What a beautiful, healthy and filling salad!Love it!

    [Reply]

  17. 17

    Angie@Angie's Recipes — June 4, 2013 @ 12:48 am

    I could have this EVERY DAY!!

    [Reply]

  18. 18

    Kimberly — June 4, 2013 @ 6:10 am

    This looks so good! I love black beans and avocados. I wonder how this would be if I added some quinoa to it?

    [Reply]

  19. 19

    grace — June 4, 2013 @ 11:31 am

    the only thing keeping this from being my perfect side dish is those pesky red onions. :)

    [Reply]

  20. 20

    Honey, What's Cooking — June 4, 2013 @ 11:50 am

    looks amazing.. made something similar with avocado and black beans… so delish.

    [Reply]

  21. 21

    Andrea@WellnessNotes — June 4, 2013 @ 6:52 pm

    Great salad! Black beans & avocado are great together!

    [Reply]

  22. 22

    Diane Troxell — June 5, 2013 @ 9:12 am

    I tried this salad last night. Wonderful!!! I used three avocados instead of two, and added a finely diced fresh jalapeno, seeds and all. And clean, too! Thank you! I will make this again.

    [Reply]

  23. 23

    Sheila Babneau — July 11, 2013 @ 4:27 am

    This is a wonderful salad! I added another avocado to the mix and it was perfect, had just enough left over for hubby’s lunch the next day! Guys at work kept eyeing it he said ;-) Definitely a keeper.
    Thanks for all the great recipes!

    [Reply]

  24. 24

    The Bento from Last Week: The Absolutely Nothing Like Chipotle Bento | — May 18, 2014 @ 9:42 pm

    [...] is (clockwise from the left) Yoplait Margarita flavoured yoghurt, black bean salad with avocado, taco bowls made from corn tortillas, strawberries, and carrots. I found this bento to be filling [...]

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