Three-Bean & Avocado Salad with Lime Vinaigrette
A refreshing, protein-packed salad with mixed beans, creamy avocado, and a zesty lime dressing that's perfect for lunch or a light dinner. This mexican-inspired salads (vegetarian, gluten-free) ready in about 15 minutes pairs (15 oz), drained and rinsed black beans, (15 oz), drained and rinsed chickpeas, medium, diced avocado 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 260 calories and feeds 6, 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 can (15 oz), drained and rinsed cannellini beans
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed chickpeas
- 2 medium, diced avocado
- 1/2 cup finely diced red onion
- 2 medium, juiced and zested lime
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 cup finely chopped fresh cilantro
Instructions
- Step 1: In a large bowl, combine drained cannellini beans, black beans, chickpeas, diced avocado, and diced red onion.
- Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp lime zest, 1/2 tsp sea salt, and 1/4 cup chopped cilantro until emulsified.
- Step 3: Pour dressing over bean mixture and toss gently until all ingredients are evenly coated.
- Step 4: Refrigerate for 20 minutes to allow flavors to meld, then taste and adjust seasoning with additional lime juice, salt, or cilantro as needed.
- Step 5: Serve chilled as a main dish or side salad, ensuring the avocado remains intact for best texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean & Avocado Salad with Lime Vinaigrette 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 Three-Bean & Avocado Salad with Lime Vinaigrette?
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 medium, diced avocado from drying out.
Can I substitute ingredients in Three-Bean & Avocado Salad with Lime Vinaigrette?
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 Three-Bean & Avocado Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Three-Bean & Avocado Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
