Avocado and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A refreshing salad combining creamy avocado and black beans with a zesty half lime, half lemon dressing for a bright, nutritious side or light meal. This mexican-inspired salads ready in about 15 minutes pairs large, diced ripe avocado, halved cherry tomatoes, finely chopped red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, diced ripe avocado
• 1 can (15 oz), drained and rinsed canned black beans
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, gently combine 1 large diced ripe avocado, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the citrus dressing over the salad and toss gently to coat all ingredients without mashing the avocado.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.