Looking for a fresh and nutritious salad recipe? Try this delicious and easy-to-make vegan tomato avocado black bean salad! Packed with protein and bursting with flavour, this wholesome salad is a perfect blend of juicy tomatoes, creamy avocados, and hearty black beans, all tossed with a tangy cilantro lime dressing!
❤️ Why you'll love this salad
- Search no further than this Tomato Avocado Black Bean Salad recipe if you're looking for a nutritious salad that packs a punch of flavour! Tossed with a tangy cilantro-lime dressing, this refreshing salad is bursting with vibrant colours.
- In the summer months, this Southwestern salad is a great way to use up that summer produce ripening in your garden or overflowing farm market stands. It's crispy, crunchy and creamy all at the same time!
- It's equally as delicious in the middle of winter, however. Add colour to your diet, year-round!
- If you're avoiding corn in your diet, this fresh veggie salad is for you! While a traditional Southwestern Black Bean Salad includes corn, this one does not.
- This salad is perfect for a light dinner, but it also stands up well as a make-ahead lunch, if you add the avocado just before serving.
🛒 Ingredients
Check your fridge and pantry to see if you have everything you'll need to make this vegan Southwestern Tomato Avocado Salad!
- tomatoes: Any colour will do. Cherry tomatoes will work well, too.
- cucumber: for that crisp crunch! Garden cucumbers may need peeling, English cukes don't. Split the cucumber down the center and remove the seeds. A teaspoon works well for this job.
- bell pepper: I used a red one, as I didn't use red tomatoes, but feel free to choose any colour.
- avocado: add just before serving, or serve on the side as it will discolour and soften before the other veggies do.
- black beans: canned, rinsed and drained. Half a can is all you'll need, but feel free to add more if you love them!
- red onion: soak slices for a few minutes to remove the strong flavour
- cilantro leaves: just ¼ cup or so
- lime
- olive oil: extra virgin
- white wine vinegar
- chili powder
- sea salt or Kosher salt
🔪 Instructions
This Southwestern Black Bean Salad takes only 20 minutes to make.
- Chop the veggies (except for the avocado) and arrange them in a salad bowl.
- Drain and rinse black beans and add to the salad.
- Combine the dressing ingredients.
- Serving a large group? Double the recipe, make it up to 6 hours ahead of time, cover and refrigerate.
- Add the avocado to the salad just before serving to prevent browning.
- Toss with the cilantro-lime dressing and serve!
What to do with leftover salad
Fill a taco or tortilla or lettuce wrap with leftover salad and top it with this Keto Dairy-Free Avocado Crema
Serve it on top of crispy romaine lettuce.
Fill a Mason Jar and take it to work for a nutritious lunch (take the avocado separately.)
🔁 Variations
This black bean salad recipe is totally customizable.
- Don't like cilantro? Leave it out, or sub in parsley instead.
- Not a fan of black beans? Kidney beans or chickpeas are delicious in this salad, too.
- Red onion too spicy? Soak it in water for a few minutes while you're preparing the other veggies. Or use milder green onions, instead.
- This black bean salad is good with a sprinkling of feta cheese, too!
🍽 Serving suggestions
Serve this Tomato Avocado Black Bean Salad as a side dish with grilled chicken or with:
- 4 Ingredient Honey-Lime Chili Chicken Thighs
- Easy Honey Chili Lime Glazed Salmon
- Baked Chicken Fajita Casserole
- Air Fryer Chicken Fajitas
📖 Recipe
Tomato Avocado Black Bean Salad with Cilantro Lime Dressing
This healthy Southwestern Salad is perfect for potlucks, as a side dish or for lunch! It's a vegan Tomato Avocado Black Bean Salad tossed with a tangy cilantro lime dressing.
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Servings: 4
Calories: 244kcal
Ingredients
- 4 medium tomatoes, chopped, or 2 cups cherry tomatoes
- 1 large avocado, peeled, pitted and chopped
- 1 large red bell pepper, seeded and chopped
- 1 medium cucumber, seeded and sliced
- ¼ small red onion, thinly sliced
- ½ 14 oz. can black beans, drained and rinsed
Cilantro Lime Dressing
- ¼ cup olive oil, extra virgin
- 2 tablespoon white wine vinegar
- 2 tablespoon lime juice, freshly squeezed from one lime
- 1 teaspoon lime zest
- ¼ cup cilantro leaves, finely chopped
- ¼ to ½ teaspoon chili powder
- ½ teaspoon sea salt or Kosher salt to taste
Instructions
- Chop the veggies, leaving the avocado until last.
- Drain the black beans, rinse thoroughly.
- Combine the vegetables and beans in a salad bowl.
- Add chopped or sliced avocado just before serving.
- Combine Cilantro Lime dressing ingredients, check the seasoning, then toss with dressing, and serve.
Nutrition
Calories: 244kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 461mg | Potassium: 617mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1641IU | Vitamin C: 72mg | Calcium: 50mg | Iron: 2mg
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Avocado Buddy Blog
This looks and tastes delicious. Interesting salad!
Dierdre
Thanks! I made this for a deck party on the weekend. It was delicious. Love the dressing!
Flavour & Savour
You're welcome! Thanks so much for rating my recipe and coming back to let me know! Much appreciated.