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Avocado and Black Bean Salad
Created by: Howcan Team
Ingredients
- 2 ripe avocados, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine 2 diced ripe avocados, 1 can of black beans, 1/2 cup cherry tomatoes, 1/4 cup red onion, and 1/4 cup fresh cilantro.
- In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, and salt and pepper to taste.
- Pour the dressing over the avocado and black bean mixture and gently toss to coat.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
- Enjoy your refreshing and nutritious Avocado and Black Bean Salad!
The history of avocado and black bean salad can be traced back to the fusion of Mexican and Southwestern cuisines. This refreshing and nutritious salad gained popularity in the 1980s as a result of the growing interest in healthier eating. Chefs in regions like California and Texas played a significant role in popularizing this dish, incorporating fresh avocados, black beans, tomatoes, and a zesty lime dressing. Today, the best versions of this salad can be found in authentic Mexican and Southwestern restaurants, where the key is to use perfectly ripe avocados and high-quality black beans. Some variations include adding corn, cilantro, or a spicy chipotle dressing for an extra kick.
15 min
4
250 calories
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