Black Bean + Avocado Salad

By: Barb Biagioli

Yum, yum, yum! This Mexican inspired bean salad is truly an all-star – it comes together super-fast and is great for quick meals, thrown on top of greens for an up leveled lunch, as a travel snack, and at backyard BBQs and parties! It can be eaten with a fork or enjoyed as a dip – just add organic blue corn tortilla or grain free Siete chips!

As we get into the summer season, be sure to add this to your repertoire of fun and healthy salads that you, your family and party guests will surely love.

 
Black Bean + Avocado Salad Recipe

 Servings: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes |Total Time: 15 minutes

INGREDIENTS

• 4 cups of black beans

• 1 red onion, diced

• 2 cups cherry tomatoes, halved

• 1 can of non GMO organic corn

• 2 ripe avocados, pitted and cubed

• 1 lime, juiced

• ¼ cup balsamic vinegar

• ¼ cup olive oil

• 1 tbsp honey (or maple syrup)

• ½ tsp Himalayan sea salt

INSTRUCTIONS

 1.     Add the black beans, red onion, cherry tomatoes, corn and avocado to a bowl. Lightly mix together to avoid crushing the avocado.

2.     In a separate small bowl, whisk together the lime, balsamic vinegar, olive oil, honey and salt until well combined into a dressing.

3.     Pour the dressing over the black bean and avocado salad, mix together. Refrigerate until served. Enjoy with a fork or chips!

---

More Recipes You Might Like