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Black Bean, Avocado, Cucumber And Tomato Salad

Black Bean, Avocado, Cucumber and Tomato Salad

This is a great accompaniment to any Mexican dish – or serve it as a meal by itself. Try it with our homemade cilantro lime dressing.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
212 0mg 2g 25g
Recipe Chef Pamela Kurp
Course Salads
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Ingredients
  • 6 Roma tomatoes (sliced or chopped)
  • 2 avocados (sliced or chopped)
  • 1 C red onion (thinly sliced)
  • 4 oz black olives (sliced)
  • 2 jalapeno peppers (small sliced)
  • 1/4 C cilantro (fresh) (chopped)
  • 1 1/2 cucumbers (chopped)
  • 15 oz black beans (drained)
  • 2 garlic cloves (minced)
  • 1 1/2 Tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
Course Salads
Cuisine Mexican
Diet Vegan
Prep Time 30 minutes
Ingredients
  • 6 Roma tomatoes (sliced or chopped)
  • 2 avocados (sliced or chopped)
  • 1 C red onion (thinly sliced)
  • 4 oz black olives (sliced)
  • 2 jalapeno peppers (small sliced)
  • 1/4 C cilantro (fresh) (chopped)
  • 1 1/2 cucumbers (chopped)
  • 15 oz black beans (drained)
  • 2 garlic cloves (minced)
  • 1 1/2 Tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
212 0mg 2g 25g
Recipe Chef Pamela Kurp
Instructions
  1. Mix together all of the ingredients in a large bowl and serve chilled.
    Mix together all of the ingredients in a large bowl and serve chilled.
Recipe Notes

You can add corn, red bell pepper, or other ingredients, if desired.

Cover and refrigerate for up to two or three days.

Mainly Vegan Chef's video

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