Main dish, vegetarian
No-Cook Black Bean Salad
Overview
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Prep time
30
Cook Time
0
Total Time
30
Nutritional Information
Makes:
4 Servings
Calories
322kcal
Added sugars
0g
Carbohydrates
41g
Fat
16g
Saturated Fat
2g
Monounsaturated Fat
11g
Protein
11g
Cholesterol
0mg
Dietary Fiber
13g
Potassium
1238mg
Sodium
407mg
Total sugars
11g
Instructions
STEP 1 Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
STEP 2 Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
½ cup thinly sliced red onion
1 ripe avocado , roughly chopped
¼ cup cilantro leaves
¼ cup lime juice
2 tablespoons extra-virgin olive oil
1 clove garlic , minced
½ teaspoon salt
8 cups mixed salad greens
2 medium ears corn, kernels removed, or 2 cups frozen corn , thawed and patted dry
1 pint grape tomatoes , halved
1 15-ounce can black beans , rinsed
