Honey-Lime Black Bean and Avocado Salad with Cilantro
A fresh and zesty salad combining creamy avocado, black beans, and a honey-lime dressing accented by bright cilantro. This mexican-inspired salads (gluten free, vegetarian) ready in about 15 minutes pairs canned, drained and rinsed black beans, diced red bell pepper, finely diced 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 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
- 1.5 cups canned, drained and rinsed black beans
- 1 large, diced into 1/2-inch cubes ripe avocado
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 3 tbsp freshly squeezed lime juice
- 1 tbsp honey
- 2 tbsp olive oil
- 3/4 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 bowl, combine 1.5 cups drained and rinsed black beans, 1 large diced ripe avocado, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 1 tablespoon honey, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is emulsified.
- Step 3: Pour the dressing over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
- Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Honey-Lime Black Bean and Avocado Salad with Cilantro 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 Honey-Lime Black Bean and Avocado Salad with Cilantro?
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 diced red bell pepper from drying out.
Can I substitute ingredients in Honey-Lime Black Bean and Avocado Salad with Cilantro?
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 Honey-Lime Black Bean and Avocado Salad with Cilantro 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 Honey-Lime Black Bean and Avocado Salad with Cilantro gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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