This Avocado and Bean Salad is filled with healthy proteins, raw vegetables as well as beautiful flavours.
Looking for a healthy and delicious salad recipe? Try this avocado and bean salad, which is packed with plant-based protein and raw veggies. With its fresh and flavorful ingredients, this salad is sure to become a new favourite in your meal rotation.
This salad is a big favourite in our house. The dressing is not too overpowering but still adds a tasty twist and has a slight Mexican / Southwestern feel.
It cannot only be ready in 10 minutes but is also really versatile. You can simply serve it on its own or as an accompaniment for a BBQ, picnic or buffet spread. It is a nice alternative to lentil salad. Do not make it too much ahead as the avocado might oxidise and turn brown. Make sure you keep leftovers in an airtight container.
You can find quite a selection of canned bean salads in the shops. I tend to avoid buying these as I find them soggy, and tasteless while some also contain quite a bit of salt. Bean salads are easy enough to make at home and taste much better than store-bought brands.
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!
Avocado and Bean Salad [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 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
- Rinse and drain black beans, red kidney beans, corn and chickpeas.
- Cut tomatoes in half. Cut avocado, orange pepper and red onion in small dices.
- 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.
- Add chopped coriander and dressing to the bean mixture. Toss mix until all is well blended together.
- Season to taste with salt & pepper.
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