nutritional information

Per Serving:

  • Calories: 238
  • Protein: 7 g
  • Total Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 24 g
  • Cholesterol: 0 mg
  • Sodium: 488 mg
  • Fiber: 9 g
  • Sugar: 3 g
Vegan Gluten-Free

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–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 p.67

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comments

looks good

charlie - 2014-06-10 17:36:06

Yum

Gmca@comcast.net - 2014-06-02 01:34:36

Black bean salad

Bec - 2014-02-23 22:41:36

Try this

Me - 2014-01-26 22:55:36

Omitted corn and green onion and added a mango and jalapeño. Delicious!

Natalie Jurcic - 2013-11-18 02:54:44

Yum

Lisha - 2013-08-21 01:28:40

This salad is also great with a diced mango thrown in. I actually eat it for breakfast in the summer!

shellaine - 2012-08-14 15:12:07

Made this today for a Fourth of July get-together and it was really, really good. Very easy to make; came together in a snap. I kept the celery and I really liked the crunch. Will definitely make again!

Robin Eickhoff-Zimmerman - 2012-07-05 01:16:24

Super easy to make, great on hot days. I added a jalapeno to the recipe for a little extra kick. 1+

Gabe - 2012-06-23 23:34:36

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