Black Bean and Avocado Salad, a fresh, nutritious, and delicious dish perfect for a quick lunch, a summer picnic, or a light dinner.
This recipe is naturally vegan, gluten-free, and lactose-free!
This salad is not only delicious but also provides a generous dose of protein, fiber, and healthy fats.
Black beans are an excellent source of plant-based protein, fiber, and antioxidants, which help maintain a sense of fullness and support digestive health. Avocado, with its creamy texture, adds a generous dose of healthy fats, vitamins, and essential minerals, such as potassium and vitamin E.
The dish is completed by cherry tomatoes, fresh scallions, and parsley.
This salad is extremely versatile: you can enjoy it as a light main course, perfect for a quick lunch or a summer dinner. It is also a great option for picnics and outings, thanks to its easy preparation and ability to be stored well for several hours.
At the end of the recipe, in the FAQ section, I answered some questions regarding the preparation of this salad. If you still have doubts or curiosities, you can leave a comment or use the contact form below.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 172.73 (Kcal)
- Carbohydrates 21.61 (g) of which sugars 5.66 (g)
- Proteins 6.42 (g)
- Fat 7.86 (g) of which saturated 1.14 (g)of which unsaturated 5.98 (g)
- Fibers 8.82 (g)
- Sodium 225.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Black Bean and Avocado Salad
- 1 cup pre-cooked black beans
- 1 avocado (ripe)
- 1.5 cups cherry tomatoes
- 1 scallion
- lemon juice (from half a lemon)
- to taste salt
- to taste black pepper
- 1 sprig parsley
Tools
- Cutting Board
- Knife
- Strainer
- Bowl
- Lemon Squeezer
Recipe for Black Bean and Avocado Salad
Start preparing the black bean and avocado salad by washing the cherry tomatoes.
After drying them, place them on a cutting board and cut them into four or eight pieces depending on their size.
Wash and clean the scallion. Finely slice it.
I kept the green part, but you can remove it if you prefer.
Cut the avocado in half and remove the pit.
Score the flesh with a sharp knife to create a grid pattern.
Carefully scoop out the flesh with a spoon, being careful not to break the skin.
Drain and rinse the black beans using a strainer or colander.
Place them in the bowl where you will serve the salad.
Add the previously prepared tomatoes, scallions, and avocado to the beans.
Add chopped fresh parsley as desired.
Season with salt and juice from half a lemon.
Serve the black bean and avocado salad immediately or store it in the refrigerator until ready to serve.
Black Bean and Avocado Salad
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With avocado, I also prepared the Chicken, Strawberry, and Avocado Salad
FAQ (Frequently Asked Questions)
How long does it keep?
You can store this salad in an airtight container in the fridge for 2 days.
The avocado will oxidize and lose its bright green color, but it’s still tasty!Can I add corn as well?
Sure! I didn’t add it because I don’t like it paired with tomatoes, but add it if you like!
Can I use onions too?
Yes, but use a rather sweet variety like Tropea onions!
Try the Big Salad with Chicken and Avocado.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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