Healthy Black Bean Salad with Creamy Avocado Dressing

Unlike other Southwestern black bean salads, this one is mild, yet tangy, served on a bed of greens, and completely oil-free thanks to the naturally thick and creamy avocado dressing. Enjoy it as a light main dish or as a side for a summer or fall meal.

This recipe was shared with us by Whole Foods Market (it has been adapted slightly), in honor of a nationwide avocado sale in their stores. The ingredients are simple, and offer room for flexibility – for example: you can jazz it up with some ground cumin, chili powder, onion, and/or garlic; use a tri-color mixture of beans; add sliced green onions; increase or decrease the lime juice and cilantro to taste, or even add lime zest! The sky is the limit.

As is, this Southwestern-style salad with avocado dressing is quite diet- and allergy-friendly. It’s naturally vegan, vegetarian, egg-free, dairy-free / non-dairy (of course!), gluten-free, peanut-free, tree nut-free, soy-free, low fat, and added sugar-free.

Alisa Fleming

Healthy Black Bean Salad with Creamy Avocado Dressing

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

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• 1 ripe avocado
• 2 tablespoons lime juice
• 2 15-ounce cans no-salt-added black beans, rinsed and drained
• 4 cups shredded romaine lettuce
• 1 cup grape tomatoes halved
• 1 cup corn kernels fresh or thawed if frozen
• 1 small red bell pepper chopped
• ½ cup toasted pumpkin seeds
• ¼ cup chopped cilantro
• Salt and pepper to taste

Method

 

1. Puree the avocado and lime juice until smooth (can also be mashed with a fork or hand blender).
2. Place the beans, lettuce, tomatoes, corn, pepper, pumpkin seeds, and cilantro in a large bowl, top with the avocado mixture, and toss everything together until evenly coated.
3. Season to taste with salt and pepper.

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