Black Bean and Chapulines Salad with Avocado and Quesillo
A vibrant Oaxacan-inspired salad combining smoky toasted chapulines, creamy avocado, and fresh black beans tossed with zesty lime dressing. This mexican-inspired salads (vegetarian option) ready in about 15 minutes pairs cooked black beans, toasted chapulines (grasshoppers), medium ripe avocado, diced 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 320 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
- 2 cups cooked black beans
- 1/2 cup toasted chapulines (grasshoppers)
- 1 medium ripe avocado, diced
- 1 cup quesillo (Oaxacan string cheese), shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups cooked black beans, 1/2 cup toasted chapulines, 1 medium diced ripe avocado, 1 cup shredded quesillo, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion.
- Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until emulsified.
- Step 3: Pour the lime dressing over the salad and gently toss to coat all ingredients evenly.
- Step 4: Sprinkle 1/4 cup chopped fresh cilantro over the salad and serve immediately as a light, protein-rich lunch or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black Bean and Chapulines Salad with Avocado and Quesillo take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Bean and Chapulines Salad with Avocado and Quesillo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked black beans from drying out.
Can I substitute ingredients in Black Bean and Chapulines Salad with Avocado and Quesillo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Bean and Chapulines Salad with Avocado and Quesillo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Black Bean and Chapulines Salad with Avocado and Quesillo vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
