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Black Bean Salad with Avocado

posted Aug 4, 2014, 5:43 AM by   [ updated Feb 14, 2020, 10:27 AM by Evangelina DiSpirito, RDN, E-RYT ]
Black Bean Salad with Avocado

Vegan, Trans Fat Free, Cholesterol Free

Yield: 11 servings

This Southwestern salad can be served on a bed of greens

2 cans (15 oz) reduced-sodium or no salt added black beans, rinsed & drained
2 large tomato
¼ cup red onion, diced 
1 avocado, diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
1-2 cloves garlic, minced
Salt and black pepper, to taste


1. Place drained and rinsed black beans, avocados, tomatoes, red onion, and cilantro into a large bowl.
2. In a separate small bowl, combine lime juice and garlic. Whisk until well combined.
3. Drizzle lime dressing onto bean and avocado mixture. Mix until the dressing is evenly distributed. Season with salt and pepper, to taste.
4. Serve immediately or refrigerate until ready to serve.

Nutrition Facts
( 4 1/2 ounces per serving): 100 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 110 mg sodium, 16 g carbohydrates, 7 g fiber, 2 g sugar, 5 g protein, 2% DV of Vitamin A, 10% DV of Vitamin C, 2% DV of Calcium, 8% DV of Iron