- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 160 kcal
Quick summary
“Black bean salad with avocado is a Latin American-inspired combination that balances consistent grains and the creaminess of the fruit. It is rich in healthy monounsaturated fats, fiber, and freshness to compose nutritious lunches.”
What you need to know
- The contrast between the firm black beans and the creamy avocado creates a striking sensory experience on the palate.
- The lemon juice added immediately over the avocado slows down enzymatic oxidation and keeps the color vivid.
- The delicate mixing of the ingredients preserves the intact shape of the fruit cubes without turning them into paste.
Ingredients
Main
- 1 cup cooked black beans
- 1 medium ripe avocado, cubed
- 1/2 red onion, chopped
- 1 medium tomato, chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lemon
- Olive oil to taste
- Salt and black pepper to taste
- Use previously cooked black beans to save time.
- The avocado must be ripe but firm to maintain the texture.
- You can add corn or other vegetables, such as bell peppers, for variations.
- If you prefer, substitute cilantro with parsley for a different flavor.
- Try adding a touch of finger chili for a slight heat.
Instructions
Principal
- In a salad bowl, place the cooked and drained black beans.
- Add the cubed avocado and mix gently so as not to mash the avocado.
- Incorporate the chopped red onion and tomato.
- Add the fresh cilantro and mix all ingredients well.
- Season with lemon juice, olive oil, salt, and black pepper to taste.
- Mix again carefully to distribute the seasonings.
- Serve immediately or refrigerate for 15 minutes before serving.
- Decorate with more fresh cilantro if desired and enjoy!
Chef's tips
- Choose an avocado that is ripe but offers resistance to the touch so the cubes don't fall apart in the bowl.
- Make sure the black beans are completely cold and very well drained before incorporating into the vegetables.
- Season the salad right before serving to preserve the freshness of the aromatic herbs and the texture of the cubes.
Variations
- Add half a cup of steamed sweet corn to create a vibrant yellow visual contrast and sweet flavor.
- Finely mince half a seeded dedo-de-moça chili to bring a characteristic mild heat to the dish.
- Add strips of crispy red bell pepper to complement the soft texture of the beans with avocado.
Substitutions
- Fresh cilantro can be replaced by finely chopped fresh parsley if you prefer a mild aromatic profile.
- Black beans can be replaced by red beans or black-eyed peas maintaining the same assembly time.
- Tahitian lime juice can be swapped for Sicilian lemon juice or organic apple cider vinegar.
How to store
This salad should be consumed preferably on the same day of preparation. If there are leftovers, store in an airtight container with plastic wrap touching the surface of the avocado in the refrigerator for a maximum of 24 hours.
Can it be frozen?
Do not freeze this recipe under any circumstances, as the avocado darkens and becomes watery and the tomato disintegrates when thawing. You can keep only the cooked black beans and freeze them for future use.
What to serve with
It is an exquisite side dish for grilled meats, baked fish fillets, or Mexican tacos and quesadillas. It can also be served with crispy corn tortillas as a festive appetizer.
Frequently asked questions
How to prevent avocado from turning brown in the salad bowl?
Drizzle the avocado with fresh lemon juice as soon as you cut it into cubes; ascorbic acid prevents the natural oxidation of the fruit.
What avocado variety is recommended for this salad?
The avocado (hass variety) is the most recommended because it has a lower water content and a firm texture that supports cutting.
How do I season without mashing the avocado cubes?
Whisk the olive oil, lemon, salt, and pepper in a separate small bowl to emulsify and drizzle over, tossing with a spatula delicately.
Can I use black beans left over from yesterday's lunch?
You can, provided the beans are cooked with little broth, drained with a sieve, and cold so as not to soften the avocado.
