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Black Bean, Tomato and Avocado Salad

Recipes »  Salad  »  Vegetable Salads

Quick and Easy with a kick

Yield: 12 Ready in 15 minutes

Cuisine: MexicanMain Ingredient: Beans

(5, 2) 100% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 12
1 tablespoonlime zest; grated
6 tablespoonsLime juice
4 tsp.Cumin
1 1/2 tsp.Salt
1 teaspoonPepper, black; to taste
3/4 Cupolive oil
1 CupYellow pepper; chopped
3 Pepper, Jalapeno; seeded and chopped
1 CupOnion, Red; chopped
1 CupCelery; diced
1/2 CupCilantro; chopped
4 can (16 oz)black beans; rinsed and drained
3 Avocado; peeled and chopped
2 Cupsplum tomatoes; chopped

Black Bean, Tomato and Avocado Salad Preparation

Combine lime zest and juice, salt and pepper. Whisk in olive oil. Combine salad ingredients: yellow pepper, jalepenos, onions, celery, cilantro and beans. Mix well. Pour in dressing and stir to coat all ingredients well. Carefully stir in avocados and tomatoes only to combine. Taste and add more salt and pepper if desired. Refrigerate at least 2 hours or up to five hours.

Notes

Serve with tortilla chips or with a Mexican dinner.

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Calories Per Serving: 147
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Black Bean, Tomato and Avocado Salad Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
Serve with tortilla chips or with a Mexican dinner.
3 years, 6 months, 23 hours, 15 minutes ago
Serve with tortilla chips or with a Mexican dinner.

[I posted this recipe.]
5 years, 3 months, 5 days, 12 hours, 10 minutes ago

Tags

  1. Vegetarian
  2. Low-fat
  3. Salads
  4. Beans
  5. Mexican
  6. Summer
  7. Fresh

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