Avocado Black Bean Mexican Salad
View original ↗
Averie Cooks · by Averie Sunshine★ 4.8 (10)

Avocado Black Bean Mexican Salad

NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 10%
CARBS 20G44% OF CAL
7G FIBER0G ADDED0G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 10G50% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick avocado and black bean salad with a tangy lime-cumin vinaigrette. Fresh, bright, and ready in 10 minutes.

sidemexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 or 2 medium ripe avocados (peeled and diced)
  • one 15-ounce can black beans (drained and rinsed (I use no-salt added)
  • 2 cups cherry or grape tomatoes (halved if desired)
  • 2 cups English cucumber (about half of one large cucumber, diced into 1/2-inch pieces)
  • 1/2 cup green onions (trimmed and sliced into thin rounds)
  • 2 to 4 tablespoons fresh cilantro (optional)
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons honey or agave (use the later to keep vegan)
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
PREP
10M
SODIUM
221MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.