This Avocado Black Bean Salad is as nutritious as it is flavorful! Featuring a rainbow of fresh produce, this salad is an excellent side dish or a hearty and healthy meal!
I was recently thinking about the time I spent vacationing in the wilds of Alaska, spending a week living off the grid and partying like it was 1899. Though I was fortunate enough to see four moose up close, including two strolling through the front ‘yard’ of our cabin, they all eluded my best efforts to ride them. Fun Alaska fact: 100% of people killed by moose each year die.
It made me a bit nostalgic for a simpler time, when life was lived at a slower pace, and you ate whatever you could garden or hunt. No frozen food section, no boxed meals, it was whole foods all day, every day. Though they probably never grew many limes or avocados in Alaska, I love dishes like this Avocado Black Bean Salad because it harkens back to a time of pure rustic simplicity.
Is Avocado Black Bean Salad Healthy?
Avocado Black Bean Salad is one of my favorite go-to recipes when I am looking to whip up a big batch of healthy. The salad is comprised entirely of fresh produce, without being drenched in any fatty dressings. The dressing consists simply of lime juice, salt, and pepper. Simple, but yet incredibly flavorful.
How to Make Avocado Black Bean Salad
Every kitchen has mixing bowls, but one of my favorite kitchen items is my extra large mixing bowl (affiliate link). Using a 5 quart, or larger, mixing bowl (affiliate link) is great when you are tossing together large salads because they not only can hold the extra volume, but also contain a deep enough well to prevent the food or liquid from escaping during a vigorous tossing and mixing.
There is no cooking involved for this recipe. Simply cut up the ingredients, toss them in the bowl, and serve! Feel free to customize it by adding more or less of your favorite ingredients.
How to Store Avocado Black Bean Salad
This salad is best enjoyed right away while it is at peak freshness, however, at times you will still have leftovers. Avocadoes will oxidize over time once they have been cut up, so it is best to remove any chunks from the salad being storing in the refrigerator. I recommend storing this salad in an airtight container and simply cutting up more avocado when you decide to enjoy the leftovers. Otherwise, it can also be eaten without avocado.
- 15 oz can Black Beans (drained)
- 15 oz can Corn Kernels (drained)
- 1 cup Cherry Tomatoes (halved)
- 2 Avocados (chopped)
- 1 Cucumber (chopped)
- 1 Red Pepper (chopped)
- 1/2 cup Cilantro (chopped)
- Juice of 2 Limes
- Salt and pepper
Add all ingredients to a large bowl and toss together.
IF YOU LIKED THIS RECIPE check out my Healthy Chicken Taco Salad too!
This recipe was originally published on FoxValleyFoodie.com August 26, 2016.
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