This Black Bean Avocado Salad is an easy recipe that tastes amazing! Using pantry staples and fresh avocados, this is a definite crowd pleaser!

Black Bean And Avocado Salad

This Black Bean Avocado Salad is a delicious side dish that is perfect for any summer cookout, family gathering, or light lunch. Packed with healthy fats and loaded with vitamin C, vitamin K, and dietary fiber, this great-tasting dish is one you’ll keep coming back to!

A cold salad that you may not have thought of before, the best part about it is that you can make it whenever avocados are in season or on sale. Keep the other simple ingredients in your pantry and you can have this salad made in minutes. 

I am a big fan of this Black Bean and Avocado Salad on Taco Tuesday as well. You can eat it with tortilla chips or even load it onto corn tortillas to make tacos with. Top it with some shredded cheese, salsa, and sour cream, and go to town!

Can I Turn This Into Avocado Black Bean Corn Salad?

Yes! This is one of my favorite variations on this easy salad. You can either use a drained can of sweet corn or fresh corn that you have sliced off the cob. 

Prepare your yellow or white corn and mix it in with the other ingredients. Taste the salad to make sure it doesn’t need any additional seasonings (because there are more ingredients, you may need to add some additional seasoning), and voila – Black Bean Corn Avocado Salad!

Recipe Notes:

• If you don’t have red pepper flakes, you can use a little bit of cayenne pepper. Start with 1/8 teaspoon of cayenne so that you don’t over-spice. 
• Add a squeeze of fresh lime juice or lemon juice to the salad ingredients before refrigerating if you want a bit of a citrus kick. 
• You can leave this great salad out at room temperature after serving and it is incredibly easy to double or triple if you are serving a lot of people. 

How To Make This Avocado Black Bean Salad Recipe

Black Bean Avocado Salad Ingredients:

1 can black beans 15-16 oz, drained and rinsed
4 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 ripe avocado, deseeded and diced into cubes
pinch of salt

Supplies Needed:

Large mixing bowl
Kitchen spoon or wooden spoon
Cling wrap

Directions:

Step 1: Rinse and drain your beans, then add them to a large bowl. 

Step 2: Add your red pepper flakes and garlic powder. Mix all of the ingredients thoroughly.

Step 3: Cover the bowl with plastic wrap, and place it in the fridge for 30 minutes so that the flavors can marry.

Step 4: After half an hour, take your bowl out of the fridge, add the diced avocados, and gently mix.

Serve immediately or put the bowl back into the fridge until you are ready to serve.

This will serve approximately six people, but you may want to make double if you think everyone will be having hearty portions. It’ll be a huge hit with the whole family!

How To Store Leftover Black Bean Avocado Salad

Store any leftovers in the large mixing bowl under plastic wrap or an airtight container in the refrigerator for up to 2 days. 

What Other Fresh Veggies Can I Add To This Creamy Avocado Bean Salad?

When it comes to bean salads, you can add any of your favorite things! Some ideas in addition to corn kernels are red onion cubes, red bell pepper, green onions, cherry tomatoes, fresh cilantro, or even some leftover chicken breasts. This is a filling salad on its own, so it doesn’t need meat, but it will work if you want to add it. 

Can I Use Different Beans In This Delicious Salad? 

Yes! If you have run out of black beans or can’t get to the grocery store, you can make this great side dish with other beans. 

The closest options would be red beans or pinto beans, but you could use kidney beans or cannellini beans in a pinch.  

Are You Looking For More Tasty Salad Recipes? Here Are Some Of My Favorites:

• Dill Pickle Potato Egg Salad
• Macaroni Egg Salad
• Southwest Pasta Salad with Chipotle Dressing
• Easy Cranberry Chicken Salad
• Everything Bagel Vegan Potato Salad
• What To Serve With Taco Salad

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Yield: 6 servings

Easy Black Bean Avocado Salad

Print

This Black Bean Avocado Salad is an easy recipe that tastes amazing! Using pantry staples and fresh avocados, this is a definite crowd pleaser!

Prep Time 10 minutes

Additional Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 can black beans 15-16 oz, drained and rinsed
• 4 Tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 1 avocado, deseeded and diced into cubes
• pinch of salt

Instructions

1. In a large bowl, add your black beans, extra virgin olive oil, red pepper flakes, and garlic powder.
2. Mix ingredients thoroughly.
3. Cover, and place the bowl in the fridge for 30 minutes to allow the flavors to meld.
4. Add diced avocados to the black bean mix and gently mix so that you don't mush the avocados too much.
5. Serve and enjoy!

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 198Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 275mgCarbohydrates: 15gFiber: 7gSugar: 0gProtein: 5g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

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