Simple Avocado and Black Bean Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A refreshing salad combining creamy avocado and protein-rich black beans tossed in a zesty cilantro lime dressing, perfect for a light meal or side. This Latin American-inspired vegan recipe, ready in about 10 minutes, pairs ripe avocado, diced, canned black beans, drained and rinsed, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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

• 1 large ripe avocado, diced
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 large diced ripe avocado, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the cilantro lime dressing over the salad ingredients and toss gently to coat all components evenly without mashing the avocado.
4. Step 4: Let the salad sit for 5 minutes at room temperature to allow flavors to meld before serving.