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Black Bean Avocado Salad

A vibrant and nutritious Black Bean Avocado Salad, perfect for busy weeknights. Packed with protein and healthy fats, it’s quick to prepare and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can Black beans, rinsed and drained Canned black beans can save time.
  • 2 medium Avocados, pitted, peeled, and cubed Use ripe avocados for the best flavor.
  • 1 cup Cherry tomatoes, halved Choose fresh, juicy tomatoes.
  • 1/2 medium Red onion, diced Add for crunch and flavor.
  • 1/4 cup Fresh cilantro, chopped Brightens the dish.
  • 2 tablespoons Lime juice Enhances flavors and prevents avocado browning.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.

Method
 

Preparation
  1. Rinse and drain the black beans.
  2. Halve the cherry tomatoes and dice the red onion.
  3. Chop the cilantro and pit, peel, and cube the avocados.
  4. Juice the limes and set aside.
Mixing
  1. In a large mixing bowl, combine the black beans, tomatoes, onion, avocado, and cilantro.
  2. Drizzle the lime juice over the salad and sprinkle with salt and pepper.
Serving
  1. Toss the salad gently to combine all ingredients, ensuring the avocados remain intact.
  2. Serve immediately or chill in the refrigerator for about 30 minutes to let flavors meld.

Notes

For best results, prepare the salad just before serving to maintain avocado texture. Store extra dressing separately during meal prep. Can add diced bell peppers or top with feta for extra flavor.