Cilantro-Lime Black Bean Salad with Avocado
A refreshing, protein-packed salad with black beans, avocado, and zesty lime-cilantro dressing, perfect for lunch or side dish. This Mexican-inspired salad recipe (vegetarian, gluten-free), ready in about 15 minutes, pairs black beans, avocado, 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 285 calories and feeds 2, 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 can (15 oz), drained and rinsed black beans
- 1 large, diced avocado
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp cumin
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 15 oz drained black beans, 1 diced avocado, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 2: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, and 1/2 tsp cumin until emulsified.
- Step 3: Pour dressing over bean mixture and toss gently until evenly coated. Chill for 15 minutes to let flavors meld.
