Spicy Avocado Black Bean Salad
This vibrant salad combines creamy avocado, earthy black beans, crisp veggies, and fresh herbs, tossed in a tangy, spicy lime dressing. It’s a no-cook, 15-minute meal that’s vegan, gluten-free, and loaded with nutrients and flavor.
Time:
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Ingredients:
For the Salad:
1 can (15 oz) black beans, drained and rinsed
1 avocado, diced
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
½ red bell pepper, chopped
¼ red onion, finely diced
2 tbsp chopped cilantro
1 jalapeno, finely chopped (remove seeds for less heat)
For the Spicy Lime Dressing:
Juice of 2 limes
2 tbsp olive oil
1 garlic clove, minced
½ tsp cumin
¼ tsp chili powder
¼–½ tsp crushed red pepper flakes (adjust to taste)
Salt and pepper, to taste
Instructions:
1. Make the Dressing:
In a small bowl or jar, whisk together lime juice, olive oil, garlic, cumin, chili powder, red pepper flakes, salt, and pepper.
2. Combine the Salad:
In a large bowl, mix together the black beans, corn, tomatoes, bell pepper, onion, jalapeno, and cilantro.
Gently fold in the avocado.
3. Toss and Serve:
Pour the dressing over the salad and toss gently to combine.
Serve immediately or chill for 10–15 minutes to meld flavors.
Notes & Tips:
Add diced mango or pineapple for a sweet-spicy twist.
Great as a filling for tacos, wraps, or lettuce cups.
If making ahead, add avocado right before serving to keep it fresh.
Frequently Asked Questions
Q: How spicy is this?
A: It’s medium-spicy. For less heat, skip the red pepper flakes and remove jalapeno seeds. For more heat, add hot sauce or cayenne.
Q: Can I use canned corn?
A: Yes! Drain well and pat dry before using.
Q: Can it be stored?
A: Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.
Nutritional Information:
Calories: 280
Protein: 9g
Carbs: 28g
Fat: 16g
Fiber: 10g
Sugar: 4g