This salad is perfectly served alongside tacos! It is flavorful, cool, and so so easy. I’m including a bunch of alternatives. We often have black beans or avocado on the side and this time was just a touch more special as a salad with dressing.
I loved it. I ended up scooping the remnants up with tortilla chips.
Black Bean & Avocado Salad
Ingredients: (side for ~4)
1 can black beans
1/4 cup cheese (cotija or feta)
2 tablespoons olive oil
1 teaspoon cilantro (chopped or from a tube or frozen cube)
1 teaspoon honey
lime juice from half a lime
salt & pepper
Drain the black beans and add to a bowl with chopped avocado, chopped tomato, and cheese.
Then mix up the dressing – add olive oil, cilantro, honey, lime juice, salt and pepper and shake in a jar or whisk together in a bowl.
Add the dressing to the beans/avo/tomato and stir gently (too much stirring will mash up the avocado!).
I loved this. Chopping everything smaller would make a good dip – or my littlest one put it inside her tortilla and ate it like a taco. Our bigger kid ate the avocado and tomatoes out of it but was more into the tacos.
Substitute the tomatoes for corn, or red onion, or bell peppers, or whatever you like! Skip the cheese if you need it dairy-free. The avocado means it can’t quite be made in advance but everything else could be ready and add the avocado before serving.