Main dish, vegetarian

No-Cook Black Bean Salad


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.

No-Cook Black Bean Salad
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


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.


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

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