This vibrant Avocado and Bean Salad is a delightful celebration of fresh flavours and nutritious ingredients. Packed with protein-rich beans and creamy avocado, it’s perfect for a light lunch or as a refreshing side dish. The zesty dressing adds a tangy kick, enhancing the natural goodness of the vegetables. Whether enjoyed on its own or as part of a larger spread, this salad hits the spot everytime.
Avocado and Bean Salad: Refreshing and Nutritious
If you’re on the lookout for a healthy and delicious salad recipe, this avocado and bean salad is a fantastic choice! Bursting with plant-based protein and vibrant raw veggies, this salad is not only nutritious but also incredibly satisfying. Its fresh and zesty ingredients come together to create a dish that is sure to become a great addition to your meal rotation.
In our household, this salad has quickly become a family favourite. The dressing strikes the perfect balance, providing a delightful twist without overwhelming the other flavours, reminiscent of Mexican or Southwestern cuisine.
What’s great about this recipe is how quick and versatile it is; it can be ready in just 10 minutes! Enjoy it as a refreshing standalone dish or serve it as an accompaniment at barbecues, picnics, or buffets. It makes for a delightful alternative to traditional lentil salads. Just keep in mind to prepare it closer to mealtime, as the avocado can oxidise and turn brown if made too far in advance. Store any leftovers in an airtight container to keep them fresh and tasty.
While there are numerous canned bean salads available in supermarkets, I prefer to steer clear of them. Many tend to be soggy and bland, and some even contain excessive amounts of salt. Homemade bean salads not only taste infinitely better but are also easy to whip up in your own kitchen, allowing you to control the flavours and ingredients to suit your palate.
Why You Will Love This Recipe
- Quick and Easy: This avocado and bean salad comes together in just 10 minutes, making it the perfect solution for busy weeknights or last-minute gatherings.
- Nutritious and Filling: Packed with plant-based protein and fibre, this salad is both satisfying and nourishing, providing a great way to fuel your day.
- Versatile Dish: Whether you enjoy it on its own, serve it as a side for barbecues, or bring it to potlucks and picnics, this salad is adaptable for any occasion.
- Fresh and Zesty Flavours: The light dressing adds a tasty kick, enhancing the fresh ingredients and bringing a touch of Mexican and Southwestern flair to your meal.
- Better Than Store-Bought: Ditch the soggy canned options! This homemade version not only tastes far superior but also allows you to customise the ingredients to your liking, ensuring maximum flavour and freshness.
- Leftovers? Any extras can be stored in an airtight container, making it a convenient option for lunch the next day—just be sure to enjoy it soon to keep the avocado vibrant and green!
How to make this recipe
It could not be simpler. All you have to do is toss the beans and the raw vegetables in the zingy lime dressing.
I like to use a mixture of black beans, kidney beans, and chickpeas for this salad. However, this can be customised to use any other beans you have at hand. For best results, make sure you use fresh avocado, cherry tomatoes and pepper.
The dressing is made with extra virgin olive oil, crushed garlic, cumin, chilli powder and lime juice. For maximum taste I always use fresh lime juice as bottled lime juice simply does not have the same fresh-tasting flavour.
What to serve with this avocado and bean salad?
This recipe works well on its own as a lunch or light dinner option, especially when the weather is too hot to cook or you are simply pressed for time but still want to have a nutritious meal.
It also doubles up as toppings for tacos, and nachos as well as filling for wraps. It also makes a delicious and healthy side dish to serve at your next barbecue.
Any leftovers will keep up to 2 days in the fridge in an airtight container.
For more bean salad inspiration try…
- CHICKPEA SALAD
- AVOCADO & MANGO BLACK BEAN SALAD [VEGAN] [GLUTEN FREE]
- CHARRED CORN SALAD [VEGAN] [GLUTEN-FREE]
I hope you enjoy this Avocado and Bean Salad recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
![3 Bean Avocado Salad [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/05/3-Bean-Avocado-Salad-vegan-by-The-Flexitarian-v8-300x300.jpg)
Avocado and Bean Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 large ripe avocado
- 250 g cherry tomatoes
- 1 large orange pepper
- 400 g can black beans
- 400 g can kidney beans
- 400 g can chickpeas
- 150 g can corn
- 1 small red onion
- 60 ml extra virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp chilli powder
- juice of 2 limes
- 2 garlic cloves – crushed
- bunch of fresh coriander
- salt & pepper
Instructions
- Rinse and drain black beans, red kidney beans, corn and chickpeas.400 g can black beans, 400 g can kidney beans, 400 g can chickpeas, 150 g can corn
- Cut tomatoes in half. Cut avocadoes, orange pepper and red onion in small dices.2 large ripe avocado, 250 g cherry tomatoes, 1 large orange pepper, 1 small red onion
- Place all the above ingredients in a large salad bowl.
- Make dressing by mixing together olive oil, crushed garlic, cumin, chilli powder and lime juice.60 ml extra virgin olive oil, 1/4 tsp ground cumin, 1/4 tsp chilli powder, 2 garlic cloves – crushed, juice of 2 limes
- Add chopped coriander and dressing to the bean mixture. Toss mix until all is well blended together.bunch of fresh coriander
- Season to taste with salt & pepper.salt & pepper
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/avocado-and-bean-salad-vegan-gluten-free/
I cannot wait to see your posts!
Other recipes you might enjoy
Really tasty recipe, thanks!