Avocado Lime Black Bean Salad (Print-Friendly Version)

Creamy avocado, zesty lime, and bold black beans combine for a vibrant, flavor-packed plant-based salad.

# What You’ll Need to Make This:

→ Salad

01 - 850 g cooked black beans (from 2 x 425 g cans), drained and rinsed thoroughly
02 - 2 ripe avocados, diced
03 - 1 red bell pepper, diced
04 - 1/2 red onion, finely diced
05 - 160 g corn kernels (fresh, frozen, or canned and drained)
06 - 15 g fresh cilantro, chopped
07 - 1 jalapeño, seeded and minced (optional)

→ Lime Dressing

08 - 60 ml fresh lime juice (from 2–3 limes)
09 - 60 ml extra virgin olive oil
10 - 2 garlic cloves, minced
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How to Prepare:

01 - Rinse black beans thoroughly under cold running water until the rinse water is clear to remove excess starch and improve flavor.
02 - Dice avocados, red bell pepper, and red onion into evenly sized pieces. Mince cilantro leaves and jalapeño if using.
03 - In a small bowl, whisk together fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, chili powder, sea salt, and black pepper until well emulsified.
04 - In a large serving bowl, gently combine black beans, diced bell pepper, red onion, corn, chopped cilantro, and optional jalapeño until evenly distributed.
05 - Pour prepared lime dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
06 - Allow the salad to rest for 15 minutes at room temperature to enable flavors to develop fully.
07 - Just before serving, gently fold in the diced avocado, taking care not to mash pieces, to preserve both texture and appearance.
08 - Taste and adjust seasoning with additional lime juice, salt, or cilantro if desired. Serve immediately as a main or side dish, garnished with extra cilantro if preferred.

# Extra Tips:

01 - For optimal texture and color, add avocado just before serving to minimize browning.
02 - Salad tastes best when allowed to rest so flavors can meld; ideal for make-ahead (store avocado separately).
03 - Adjust spice by varying the quantity of jalapeño or chili powder, according to personal preference.
04 - Base salad (without avocado) can be refrigerated for up to 3 days; add fresh avocado right before eating.

Return