Main dish, vegetarian

No-Cook Black Bean Salad

No-Cook Black Bean Salad
Prep Time
30
Cook Time
0
Total Time
30

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.

Nutritional Information

4 Servings
Calories322
Carbohydrates41g
Fat16g
Saturated Fat2g
Mono Fat11g
Protein11g
Cholesterol0mg
Dietary Fiber13g
Potassium1238mg
Sodium407mg

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

Instructions

  • 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.

  • 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.