Craving a dish that's not just a salad, but a flavor explosion that'll transport your taste buds straight to the vibrant streets of Mexico? Look no further! This Black Bean and Avocado Salad is about to become your new obsession – a perfect blend of creamy, zesty, and fresh ingredients that takes just 10 minutes to prepare. Whether you're a health-conscious foodie, a busy professional, or someone who simply loves incredible taste, this recipe is your ticket to a mouthwatering meal that's as nutritious as it is delicious.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Drain and rinse the black beans thoroughly in a colander under cold running water to remove excess sodium and starch. Shake off any excess water and transfer to a large mixing bowl.
- Cut the ripe avocado in half, remove the pit, and dice into small, uniform cubes approximately 1/2 inch in size. Add the diced avocado to the bowl with the black beans.
- Halve the cherry tomatoes by slicing them vertically, ensuring each piece is roughly the same size. Add the tomato halves to the mixing bowl.
- Finely chop the red onion into small, consistent pieces to ensure even distribution throughout the salad. Add the chopped onion to the bowl.
- Wash and chop the fresh cilantro, including both leaves and tender stems. Sprinkle the chopped cilantro over the ingredients in the bowl.
- Cut the lime in half and squeeze the juice directly over the salad, ensuring even coverage. The fresh lime juice will add brightness and help prevent the avocado from browning.
- Season the salad with salt and freshly ground black pepper to taste. Use a gentle folding motion with a large spoon to mix all ingredients without mashing the avocado.
- For best flavor, let the salad sit for 5-10 minutes at room temperature to allow the ingredients to meld together before serving.
- Serve chilled or at room temperature as a refreshing side dish or light lunch. Optional: Garnish with additional cilantro leaves or a lime wedge for presentation.
Tips
- Ingredient Selection Matters: Choose a perfectly ripe avocado that yields slightly to gentle pressure and cherry tomatoes that are bright and firm.
- Rinsing Technique: When draining black beans, rinse thoroughly under cold water to remove excess sodium and improve digestibility.
- Cutting Consistency: Aim for uniform, bite-sized pieces when chopping ingredients to ensure each spoonful has a balanced mix of flavors and textures.
- Lime Juice Trick: Squeeze fresh lime juice just before serving to prevent avocado browning and add a bright, citrusy kick.
- Flavor Enhancement: Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together and intensify.
- Serving Suggestions: Serve as a standalone light lunch, a side dish, or even as a fresh topping for tacos or grilled proteins.
- Storage Tip: If you need to prepare in advance, add the avocado and lime juice just before serving to maintain freshness and prevent browning.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 30g
Protein: 9g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
