- Dish type
- Bean salad
Black beans, corn, red pepper and toasted pumpkin seeds are tossed with a creamy homemade dressing of avocado, lime juice and coriander to create this colourful salad.
3 people made this
- Avocado-lime dressing
- 1 avocado, mashed
- 10g freshly chopped coriander
- 2 tablespoons lime juice
- Black bean salad
- 70g pumpkin seeds
- 225g sliced romaine lettuce
- 2 (400g) tins black beans, drained and rinsed
- 180g cherry tomatoes, halved
- 150g sweetcorn
- 1 small red pepper, chopped
MethodPrep:20min ›Ready in:20min
- Beat avocado, fresh coriander and lime juice together in a large bowl until smooth.
- Heat a small pan over medium heat. Toast pumpkin seeds in pan until lightly browned and fragrant, about 5 minutes.
- Stir pumpkin seeds, lettuce, black beans, tomatoes, sweetcorn and red pepper into the dressing; toss to coat.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
Sorry, I had high hopes for this. The dressing was what didn't work for us (and what I thought would be the best part), but we liked all the components. It was simple to prepare and healthy, just not to our tastes.-03 Feb 2015
I absolutely loved this! The only thing I did differently was to add salt and pepper. You could probably add olive oil to the dressing to make it more of a "traditional" dressing. Thanks for sharing!-03 Jan 2015
31 Vegan Black Bean Recipes That Pack a Punch
Black beans are underrated as an ingredient in plant-based dishes we hardly ever recognize and give credit to the fact they can make any dish taste amazingly rich.
The starch and creaminess from the beans can be utilized to make lovely dishes from casseroles to curries.
Making black beans part of your diet also comes with lots of health benefits, including being a great source of protein.
While you use them as an ingredient to your mains, you may also wonder what to cook for sides and that’s where our favorite picks for best vegan recipes sweep-in to help you decide!
The dishes in this roundup cover everything from hurried lunches to hearty breakfasts and party platters you’ll be covered for a long time.
We hope you enjoy them as much as we did!
You’re busy with work, chores and the hustle of life. And it’s so easy to just pick up food on your way home from work.
But, what if I told you there was a magical ingredient out there that you could turn into a delicious and healthy meal in 15 minutes?
And that magical ingredient is… beans.
And this healthy black bean salad with avocado recipe proves their magical power.
This easy black bean salad is topped with a refreshing, citrusy avocado and lime dressing. This will be your new go-to summer side dish or quick meal.
Plus, it only takes 15 minutes to make!
I love this vegan black bean salad served with tacos and all things grilled. It is a perfect BBQ side dish.
This salad is also great for meal prep. It even gets better after a day. This allows the beans to marinate and the flavors to meld. Serve this black bean salad with avocado lime dressing warm or at room temperature for a make ahead dish.
Keep reading to learn how to make this black bean salad!
What Makes this Black Bean Salad Healthy?
Black beans are high in fiber, protein, and folate. According to Healthline, black beans also cause a lower spike in blood sugar that occurs after eating compared to other carbohydrates. This reduces the risk of weight gain, diabetes, and post meal fatigue.
The avocado lime dressing swaps some olive oil for avocado to create its creamy and rich texture. Avocados are a health and fitness friendly fruit. According to Cedars-Sinai Academic Medical Center, avocados are packed with fiber, healthy fats, and a long list of nutrients like Folate, Magnesium, Potassium, Vitamins B2, B3, B5, B6, C, E, and K.
Like you, I don’t like feeling hungry. So, I love this other characteristic of avocados:
Avocados make you feel full.
How Long Does this Black Bean Salad Keep?
This salad will last covered in the refrigerator for 4-5 days. It gets better after a day or two.
This recipe can be easily scaled up in case you want to use as a full dish for meal prep.
How Should I Store this for Meal Prep?
This bean salad is great for making a day before you plan to eat it.
Having a cookout on Sunday? Put this bean salad together on Saturday and take it out of the refrigerator 20 minutes before you plan to eat. It is a great option for a room temperature make ahead side dish.
For storing dishes that you want to pull right out of the refrigerator and serve, I love these OXO glass containers. You can store, cover, reheat (if needed), and serve all in one container. Plus, they look great.
If you don’t care about looks, I also love these plastic deli containers. I use them for storing leftover meal prep ingredients and basically everything else. They’re what the restaurants use and super cheap.
Canned Beans vs. Cooked Dried Beans. Which Should I Use?
Canned beans and cooked dried beans can be use interchangeably. One isn’t necessarily better than the other.
However, dried beans are much cheaper than canned beans. So, learning how to cook with dried beans will save you money. You can learn how to cook dried beans in this post: How to Cook Dried Beans.
There are about 1.5 cups of black beans in a can. So, if you’re using cook dried beans, use that amount.
Let’s Talk About Ingredients
A dish is the expression of its ingredients. The better the ingredients, the more delicious the dish. Here’s how to use the best for this recipe.
Cilantro – Cilantro is a spring herb that you can grow yourself in a pot or garden. If purchasing fresh cilantro from the grocery store, look for a bunch that is bright green with no spots, shriveled leaves, or drooping stems.
Scallions – Choose scallions with bright green and sturdy tips. Avoid slimy, brown, and sagging tips.
Lime – Choose heavy, green limes that have a little bit of give when gentry squeezed. This softness indicates that the limes are juicy. But not too soft, or that means it is overripe.
Black Beans – Choose organic when possible. If you’re ready to learn how to cook more cheaply with dried beans, then check out this post.
Kohlrabi – This weird looking vegetable is a member of the cabbage family. Kohlrabi has become more available over the past few years because it is so easy to grow. It tastes like a mix of cabbage and turnip. Kohlrabi is often eaten raw because it has a nice crunch. To prepare, trim and store the leaves for a later use in the refrigerator in an airtight container. Use them as you would other greens in soups, stews, sauteed, or steamed. Then peel the outer later with a knife or vegetable peeler. You’ll have to make a few passes with a peeler because the skin is pretty thick.
Olive Oil – Extra virgin is best. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.
Kosher Salt – Diamond Crystal kosher salt was used for this recipe and all other recipes on this site. Use this conversion table from The Spruce Eats if you only have another type of salt.
Crushed Red Pepper (optional) – Use this if you want some spiciness to your bean salad.
Want More Salad Recipes? Check These Out.
Sometimes, you just need a healthy salad. A light dish that resets your appetite .
Mexican Black Bean and Berry Salad with Avocado Lime Dressing
Posted By Savita
Fresh and zesty Mexican Black Bean, and Blackberry Salad loaded with veggies and topped with zesty, creamy yet vegan avocado-lime dressing. This is not your average Bean Salad recipe! I'm telling yaa )
Doesn't it look delicious, loaded, and bursting with flavor??
Remember, I told you about my barometer of measuring "how we eating anytime of the year"?! It starts showing a red-alert if I skip sharing/eating a salad, for few days. :) To make sure we include more and more fresh raw produce into our diet, at least twice a week, if not more, I make sure to serve salad for dinner or lunch. You know, Vishal and I, are addicted to salad for lunch. I also adore salads, because these help me, get both of us, daily recommended supply of fresh vegetables and fruits.
This beautiful, colorful salad is not just healthy, it tastes delicious and also is very easy to prepare. Once you have blended the creamy Avocado Dressing, rest everything is just assembling the ingredients.
Creamy, tangy, zesty Avocado-Lime dressing is packed with ton of flavor and has ONLY good fats to offer from our humble avocado, of course! I suggest, blend a big JAR as it tastes scrumptious!
Ask me, I can eat it with spoon or even drink with a straw )
For this salad, I have used chopped crisp romaine lettuce, hearty black beans, juicy corn, whole plum blackberries, sweet grape tomatoes, some pepitta seeds for crunch and lots and lots of creamy avocado dressing. I must say, this salad is very versatile. You can use any ingredient of your choice. I mean, replace black beans with chickpeas, use any berries, like raspberries, or strawberries instead of blackberries, even you can use any salad green of your choice!
I'm so fond of salads for lunch, that want to declare #saladforlunch moment!!
No kidding! Include more salads in your diet for a healthy YOU, today and tomorrow!! Let's fix health one-day-at-a-time and with one-healthy-salad-at-a-time!! And I have a long list of salads, for you to start today, and keep going for months!
Speaking of which, let's look at the merits of this salad, one more time:
1. This salad is vegan and also gluten free!
2. Even though vegan, you will not feel deprived of creaminess with zesty and creamy avocado dressing.
3. This salad is also nut-free, and soy-free.
4. You can bring this salad to dinner or lunch table in just 15 minutes!! How cool is that??
This Mexican Black Bean Salad is truly a feast for all five senses. It’s an crunchy, flavorful, and colorful dinner/lunch option: perfect for spring and even summer season. These days, this salad is on top of my menu-list! I just finished a batch of this salad for lunch as I'm sharing this post with you!
What You’ll Need To Make Black Bean and Corn Salad
In addition to the basics, the recipe calls for canned chipotle peppers in adobo sauce. These are small peppers (usually red jalapeños) that have been dried and smoked that come in a spicy, smoky tomato sauce. I love their flavor and am always looking for ways to incorporate them into recipes (see these fish tacos and these quesadillas).
You can find them in the Latin section of most supermarkets. Once you open a can, you can transfer any remaining peppers to a plastic container and store in the refrigerator for at least a month. You can also freeze them.
Kale and Black Bean Salad with Avocado Lime Dressing
This Kale and Black Bean Salad with Avocado Lime Dressing is the first of my non-baking posts. I’m going to be doing these at least once a month to encourage myself to cook more and also share some of the yummy non-baked things I make! I’d like to apologise in advance for the terrible photos these posts will have, while I have been improving my baking photography it seems I have a lot further to go with general food photography!
This salad is a favourite for me and the best friend, it’s simple to make, super tasty and healthy too! What’s not to love. You can mix it up with your favourite veggies to customise it your personal tastes.
The dressing is nice and creamy, which is great for raw kale as it helps break it down – raw kale is a favourite of mine but it can be pretty tough, I normally toss it in lime juice which makes it extra tasty and helps break it down. This dressing has the benefits of the lime juice and the thickness to make the kale more palatable as a salad.
One thing you should know about me is if I can add black beans to something, I will add black beans! They’re one of my favourite foods and I put them in absolutely everything I possibly can, this salad is no exception. I usually fry them with some onion to help soften them up before adding them to the salad.
Black Bean Salad Recipe Vegan
I was just learning to cook for myself after college and i started making that black bean salsa on repeat. Serve alone or with cucumber open faced sandwiches for a perfect meal.
Vegan Quinoa And Black Beans
Watch how to make this recipe.
Black bean salad recipe vegan. Whisk the garlic paste lime juice salt and chili powder together in a bowl. Add sea salt and black pepper to taste. Southwestern black bean potato salad fatfree vegan kitchen black bean salad with jicama tomatoes cilantro and lime kalyns kitchen chipotle sweet potato salad simple healthy kitchen black bean salad with persimmon and avocado kalyns kitchen.
The inspiration for this black bean salad recipe goes way back. In a large bowl stir together olive oil vinegar lemon juice oregano salt and pepper. Serve with fresh lime.
Black bean soup chili recipes. Now add avocado and toss gently so they dont mash together. Instructions cut the kernels from the cob or defrost the frozen corn.
Chill at least 1 hour. Toss and chill until serving. Add cilantro lime and balsamic vinegar and mix again.
One of my favorite things about summer are all of the bbqs parties potlucks and picnics. Sweet potato black bean chili my favorite chili. Eat now or cover and chill for about 2 hours.
Add corn beans bell pepper tomatoes and onion. Smash the garlic clove sprinkle with a pinch of the salt and with the flat side of a large knife mash and smear the mixture to a coarse paste. I feel like our neighborhood is.
It goes all the way back to my very first recipe post over seven years ago. This easy and fresh black bean salad with corn avocado tomatoes red pepper cilantro and lime is always a crowd pleaser. In a small bowl whisk together basil lime juice olive oil garlic salt garlic pepper and optional flavoring if desired.
Pour dressing over veggies and toss to combine. Rinsing the beans well keeps the salad from looking gray. In a small bowl whisk the lime juice olive oil maple syrup cilantro chili powder garlic powder ground pepper and salt.
In a large bowl combine the black beans corn green onions jalapeno peppers bell pepper avocado pimentos tomatoes cilantro lime juice and italian dressing. Instructions open and drain the cans of sweet corn chickpeas and black beans. Instructions add beans tomatoes corn onion and water chestnuts to a bowl glass looks pretty and mix.
Season with garlic salt. Instructions in a large serving bowl toss together beans corn tomato pepper cucumber avocado and onion. You might also like.
Mix together in a salad bowl. Finely chop the red onion grate the carrots and chop the cilantro and mix in with the beans. Place all the veggies in a large bowl except the avocado and toss to combine.
Serve it as a salad or dip with tortilla chips.
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Black Bean And Spinach Salad
- black beans (rinsed and drained) 2 (14.5-oz) cans 2 (14.5-oz) cans
- frozen corn (thawed) 2 cup 2 cup
- red bell pepper (finely diced) 1 1
- finely diced red onion 1/2 cup 1/2 cup
- chopped fresh cilantro 1/2 cup 1/2 cup
- small limes (juiced) 2 2
- olive oil 3 tbsp 3 tbsp
- cumin 1/2 tsp 1/2 tsp
- garlic powder 1/4 tsp 1/4 tsp
- black pepper 1/4 tsp 1/4 tsp
- cayenne pepper (optional) 1/4 tsp 1/4 tsp
Greek Bean Salad
Sweet Potato Salad
Fresh Black Bean Salsa
Black Bean Salad with Avocado Lime Dressing
This healthy Black Bean Salad with Avocado Lime Dressing is a delicious salad all on its own or as a side dish. It's super easy to prepare, can be prepared ahead of time and is a healthy recipe to serve to a crowd!
Try serving this Black Bean Salad with Avocado Lime Dressing alone with the beans as the protein, or add shredded chicken breasts for a delicious meal.
We shared this at Anna and Vince's Hot Havana in Miami Gr8 Dinner and it was a hit! The freshness of the salad complemented the sweetness of some of the sauces served at the meal.
Don't skip the pumpkin seeds also known as pepitas. I often sprinkle these small nutrient-packed seeds on all kind of dishes. Click here to see how many health benefits they have!
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beans –1 entire can of black beans, rinsed and drained.
- Corn –I used canned corn today, drained, but feel free to use frozen or fresh if you’d prefer!
- Veggies –Avocado, tomatoes, and jalapeños.
- Limes –We’re using both lime zest and fresh lime juice for our super fresh salad today.
- Herbs –Fresh cilantro and green onion chopped up.
- Seasoning –Salt and pepper.