Half-and-Half Avocado Black Bean Salad
A fresh salad combining half creamy avocado and half hearty black beans, tossed with lime and cilantro for a refreshing side. This mexican-inspired salads (vegetarian) ready in about 10 minutes pairs large, diced ripe avocado, drained and rinsed canned black beans, 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 3, 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 cup, drained and rinsed canned black beans
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 cup drained and rinsed black beans and 1 large diced ripe avocado.
- Step 2: Add 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro to the bowl.
- Step 3: Drizzle 2 tbsp fresh lime juice and 1 tbsp olive oil over the ingredients.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper, then gently toss everything together until well mixed but avocado pieces remain intact.
- Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Half-and-Half Avocado Black Bean Salad take to make?
Total time is about 10 minutes (10 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 Half-and-Half Avocado Black Bean Salad?
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 Half-and-Half Avocado Black Bean Salad?
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 Half-and-Half Avocado Black Bean Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Half-and-Half Avocado Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Half-and-Half Black Bean and Corn Salad
Chili-Lime Black Bean and Corn Salad
Ghost Modern Mexican Black Bean and Corn Salad
Mexican-Inspired Black Bean and Corn Salad with Cilantro Lime Dressing
Half-and-Half Black Bean and Corn Salad with Cilantro Lime Dressing
Tex-Mex Style Black Bean and Corn Salad
