Citrus-Cilantro Black Bean Salad with Avocado
A refreshing salad combining black beans, creamy avocado, and zesty citrus dressing with fresh cilantro for a bright, healthy side or light meal. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes pairs drained and rinsed canned black beans, large, diced ripe avocado, halved cherry tomatoes 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
- 15 oz, drained and rinsed canned black beans
- 1 large, diced ripe avocado
- 1 cup halved cherry tomatoes
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large mixing bowl, combine 15 oz canned black beans (drained and rinsed), 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/4 cup chopped fresh cilantro leaves.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
- Step 3: Pour the citrus dressing over the bean and vegetable mixture. Gently toss everything together until the avocado is coated and the salad is evenly dressed.
- Step 4: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Cilantro Black Bean Salad with Avocado 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 Citrus-Cilantro Black Bean Salad with Avocado?
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 large, diced ripe avocado from drying out.
Can I substitute ingredients in Citrus-Cilantro Black Bean Salad with Avocado?
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 Citrus-Cilantro Black Bean Salad with Avocado 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 Citrus-Cilantro Black Bean Salad with Avocado vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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