WTE Wednesday: Black Bean and Avocado Salad

WTE Wednesday:  Black Bean and Avocado Salad

This is a great quick recipe that works as both a side dish, or as a main meal.  It is both gluten free and vegetarian!  It can easily be doubled if you need a dish to share at a party or cookout, and it also makes great leftovers!  Super versatile recipe!  It’s also easy to change out the ingredients, based on what you like or what you have on hand.  In this version I use black beans, tomatoes, bell pepper, cucumbers, and avocados.  I have also included corn, served it on top of lettuce, topped it with grilled chicken, or eliminated the beans – the possibilities are endless!  The secret is in the yummy dressing and fresh herbs.  Hopefully you’ll enjoy!

Black Bean and Avocado Salad

1 can black beans, drained and rinsed

1 cup diced tomato

1/2 red onion, diced

1 avocado, cut into cubes

1 bell pepper, diced (I used yellow)

1/2 cucumber, diced

1 garlic clove, minced

2 Tbsp fresh cilantro, chopped

1 Tbsp red wine vinegar

1 tsp Dijon mustard

3 Tbsp EVOO

coarse salt and pepper to taste


Combine all ingredients in a large bowl.  Tastes better if you let it marinate for a few hours before serving!

Black Bean Salad


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