Citrus-Cumin Black Bean Salad with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A bright, refreshing salad combining black beans with citrus and cumin, topped with creamy diced avocado for a satisfying vegetarian dish. This latin american-inspired vegetarian ready in about 15 minutes pairs canned black beans, drained and rinsed, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 canned black beans, drained and rinsed
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 medium, diced ripe avocado
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups drained and rinsed canned black beans, 1 medium diced red bell pepper, and 1/4 cup finely chopped red onion.
2. Step 2: Whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tsp ground cumin, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the dressing over the black bean mixture and toss gently to coat all ingredients.
4. Step 4: Fold in 1 medium diced ripe avocado and 1/4 cup chopped fresh cilantro just before serving to keep avocado fresh and creamy.