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- 2 ripe avocados, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 cup corn kernels (fresh or frozen and thawed) - 1 red bell pepper, diced - 1/4 cup fresh cilantro, chopped - 3 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste - 1 jalapeño, deseeded and minced - 1/4 cup feta cheese, crumbled - Calories per serving: About 200 - Macronutrient content: - Carbohydrates: 25g - Fats: 10g - Proteins: 7g This salad packs a flavorful punch. Each ingredient adds its own twist and charm. You can mix and match based on your taste. Avocados provide healthy fats. Black beans add fiber and protein. If you want a kick, add jalapeño. Feta cheese can make it creamy and salty. The calorie count makes it a great snack or meal. It is good for lunch or dinner. The fresh ingredients give you vitamins and minerals too. Each bite is a blend of textures and tastes. For the full recipe, check the details above. Enjoy making this nutritious salad! How to dice avocados To dice avocados, start by cutting them in half. Remove the pit with a spoon. Use a knife to score the flesh in a grid pattern, but don't cut through the skin. Then, scoop out the diced avocado with a spoon. Make sure your avocados are ripe for the best texture. How to rinse black beans Open the can of black beans and pour them into a colander. Rinse the beans under cold water. This removes excess salt and enhances the flavor. Shake the colander gently to drain the water. Rinsing also helps keep the salad fresh. Combining salad ingredients in a bowl In a large mixing bowl, add your diced avocados, rinsed black beans, halved cherry tomatoes, finely chopped red onion, corn kernels, diced red bell pepper, and minced jalapeño if you want some heat. This mix of colors and textures makes the salad appealing and tasty. Whisking the dressing In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Make sure these ingredients blend well. This dressing adds a zesty kick to the salad. Pour the dressing over the salad ingredients in the large bowl. Gently tossing ingredients without mashing Use a spatula or large spoon to gently toss the salad. Be careful not to mash the avocados. You want all the ingredients to mix well while keeping the avocado chunks intact for a creamy texture. Adjusting seasoning and letting flavors meld Taste the salad and adjust the seasoning if needed. Maybe add more salt or lime juice. Let the salad sit for about 10 minutes. This resting time lets the flavors meld together, creating a delicious bite. You can find the full recipe for more details on serving and preparation. - Choosing ripe avocados: Look for avocados that feel slightly soft when you gently squeeze them. The skin should be dark green or almost black. Avoid hard avocados; they are not ready to eat. If you buy them hard, let them ripen at room temperature for a few days. - How to prevent browning of avocados: To keep your avocados green, use lemon or lime juice. The acid helps slow down oxidation. You can also cover the avocado with plastic wrap, pressing it against the flesh to limit air contact. - Best dishes to pair with the salad: This salad goes great with grilled chicken, fish tacos, or even as a side for burgers. It adds freshness and flavor to any meal. - Ideal serving temperature: Serve the salad cold or at room temperature. It tastes best when flavors have had time to blend, so let it rest for about 10 minutes after mixing. - How to store leftovers: If you have extra salad, store it in an airtight container. Keep any leftover avocado separate to avoid browning. - Best container options for freshness: Use glass containers with tight lids to keep your salad fresh. They help prevent any unwanted odors from affecting the taste. {{image_2}} You can make this salad even better by adding quinoa. Quinoa adds protein and a nutty flavor. It also makes the salad more filling. Just cook the quinoa and let it cool before mixing it in. You can also add more veggies. Bell peppers and cucumbers are great options. They add crunch and color. Feel free to get creative with what you have on hand! Try using different herbs to change the taste. Basil or mint can bring a fresh twist. Chopping them finely and mixing them in will brighten the flavors. You can also experiment with dressings. A simple vinaigrette adds tang. If you want creaminess, ranch dressing works well too. Just drizzle some over the salad and stir! If you want a vegan-friendly version, skip the feta cheese. The salad will still taste great without it. You can add more beans or nuts for protein. For low-sodium options, use fresh herbs and spices instead of salt. This way, you keep the flavor without the added sodium. It makes the salad healthier! For the full recipe, you can refer back to the main section. Enjoy customizing your Avocado and Black Bean Salad! This refreshing avocado and black bean salad takes just 25 minutes to prepare. It serves 4 to 6 people, making it perfect for a family meal or a potluck. Here’s a quick look at the ingredients you’ll need: - 2 ripe avocados, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 cup corn kernels (fresh or frozen and thawed) - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (optional for heat) - 1/4 cup fresh cilantro, chopped - 3 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste - 1/4 cup feta cheese, crumbled (optional) For detailed step-by-step instructions, check out the [Full Recipe](#). High-quality images are key for any recipe. They help you see the colors and textures of the dish. When serving, a bright bowl can make your salad pop. Try to layer the ingredients for a beautiful look. You can also add a sprig of cilantro on top for that finishing touch. How long does the salad last in the fridge? This salad lasts about 2 to 3 days in the fridge. Store it in a sealed container. The avocados may brown, but the taste stays good. Can I use canned beans instead of dried? Yes, canned beans are great for this salad. They save time and are easy to use. Just rinse and drain them before adding. Can I make this salad ahead of time? You can make this salad a few hours ahead. Just wait to add the avocados until right before serving. This keeps them fresh and green. What are the best toppings to add? Toppings like crumbled feta, fresh cilantro, or diced jalapeños really enhance the salad. You can also add a sprinkle of nuts for crunch. Is this salad gluten-free? Yes, this salad is naturally gluten-free. It contains no wheat or gluten products. What are the health benefits of black beans and avocados? Black beans are high in fiber and protein. They help with digestion and keep you full. Avocados are rich in healthy fats and vitamins. They support heart health and skin. This salad is a nutrient-packed choice. For the full recipe, check out the detailed instructions and enjoy creating this tasty dish! This avocado and black bean salad is fresh, nutritious, and easy to make. You learned about essential ingredients, how to prepare them, and tips for the best results. The recipe allows for tasty twists and options for everyone. Enjoy creating your own version while keeping it healthy and satisfying. This salad is a great dish for lunch, dinner, or gatherings. With vibrant flavors and colors, it’s sure to impress. Dive in and savor every bite!

Avocado and Black Bean Salad

Revitalize your meals with this creamy avocado and zesty black bean fiesta! Packed with fresh ingredients like diced avocados, black beans, cherry tomatoes, and cilantro, this vibrant salad is bursting with flavor and nutrition. Perfect as a side or a light main dish, it's easy to make in just 25 minutes.
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Ingredients
  

2 ripe avocados, diced

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 cup corn kernels (fresh or frozen and thawed)

1 red bell pepper, diced

1 jalapeño, deseeded and minced (optional for heat)

1/4 cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon cumin

Salt and pepper to taste

1/4 cup feta cheese, crumbled (optional)

Instructions
 

In a large mixing bowl, add diced avocados, black beans, cherry tomatoes, red onion, corn, red bell pepper, and jalapeño.

    In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper until well combined.

      Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocados.

        Fold in the fresh cilantro and crumbled feta cheese if using, ensuring everything is evenly mixed.

          Taste and adjust seasoning if necessary. Let the salad sit for about 10 minutes to allow the flavors to meld.

            Serve chilled or at room temperature in a large serving bowl or individual portions.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6