nutritional information

Per SERVING:

  • Calories: 238
  • Protein: 7
  • Total Fat: 14.5
  • Saturated Fat: 2
  • Carbohydrates: 24
  • Sodium: 488
  • Fiber: 9
  • Sugar: 3
Vegan

Chopped Black Bean-Avocado Salad

Chopped Black Bean-Avocado Salad

Serves 4

30 minutes or fewer

Fast, fresh and flavorful, this simplified version of the Black Bean–Avocado Salad Stacks is easy enough for a quick lunch.
  • 2 Tbs. lemon juice
  • 1 Tbs. whole-grain mustard
  • 2 Tbs. olive oil
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen corn, thawed
  • 1 avocado, diced
  • ½ cup diced sweet red pepper
  • ½ cup coarsely chopped cilantro
  • ¼ cup diced celery
  • 2 green onions, trimmed and thinly sliced (about ¼ cup)
  1. Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
April 2007

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comments

Agreed! Very easy to make, fresh taste. Goes as a great side dish or potluck fave. I also omit the corn and celery, and I add tomato and the whole can of beans.

Anonymous - 2010-07-08 20:34:52

This is fantastic. Great with chips, on tacos or tostadas and nachos. Very filling, so don't overeat.

Ann - 2010-05-19 21:05:27

Oh! And I always use ground mustard instead of whole grain mustard...

Kelly - 2010-05-17 22:45:36

Ever since this recipe came out in 2007, I've made it so many times! It is my go-to dish to bring to barbecues, and people ALWAYS love it - especially with chips. I usually just use the same amount of dressing called for and I add a whole can of black beans, a whole pepper, a small bag of frozen corn, a whole bunch of green onions, and 2 avocados. I usually omit the celery. Yum!

Kell - 2010-05-17 22:44:51

Ever since this recipe came out in 2007, I've made it so many times! It is my go-to dish to bring to barbecues, and people ALWAYS love it - especially with chips. I usually just use the same amount of dressing called for and I add a whole can of black beans, a whole pepper, a small bag of frozen corn, a whole bunch of green onions, and 2 avocados. I usually omit the celery. Yum!

Kell - 2010-05-17 22:44:36

I am not a huge fan of this recipe. It tasted rather flavorless. If I make this again I'm adding salt, pepper, and jalapeno.

Anonymous - 2010-05-04 16:37:25

Great recipe. I add the hearts of palm and saute the celery, red pepper and green onions before adding them (a la the stacked salad recipe). This takes the edge off the celery.

kdewhurst - 2010-03-03 17:52:42

i've made this twice now. the first time i made for a potluck party i was going to. i doubled up the recipe of course. and used extra avocados. everyone loved it. there was none left in the bowl and none left on anyone's plates. i was very pleased. the next time i made it for my family. they too ate it all up. love this dish and it's so easy to make. that's a plus. . . espicially if you're in a hurry.

rubyann - 2010-01-11 14:02:47

I reduce the celery and chop it very small and add in a couple medium sized tomatoes. Very refreshing, easy to make.

Anonymous - 2009-08-11 11:42:10

i made this recipe twice. once with corn and once without the corn. i preferred the ommitted corn recipe much more than the other

Anonymous - 2009-05-12 21:24:03

I LOVED this salad! I used Chipotle Mustard instead of the whole grain and it gave it TONS of flavor! I recommend using different types of mustard to play with the flavor. I didn't add the celery (not a fan) and it came out just as good. :)

Meghan - 2010-09-07 17:36:42