No-Cook Black Bean Salad

Reviews (5) |

The creamy dressing in this vegan black bean salad is achieved by blending avocado. You can use any combination of salad greens, but for a peppery twist, consider using arugula to enhance the hearty flavors of this salad.

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dinner, High-Fiber, Plant-Based, Salad

Nutrition Notes

Black beans are rich in plant-based protein and fiber, helping with satiety and digestion.
Avocado offers healthy fats, aiding in nutrient absorption and supporting heart health.

Ingredients

½ cup thinly sliced red onion
1 medium ripe avocado, pitted and 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

Directions

Step 1

Place the onion in a medium bowl and cover it with cold water. Set aside.

Step 2

In a mini food processor, combine avocado, cilantro, lime juice, oil, garlic, and salt. Process until smooth and creamy, scraping down the sides as needed.

Step 3

Just before serving, combine salad greens, corn, tomatoes, and beans in a large bowl.
Drain the onions and add them to the bowl along with the avocado dressing. Toss everything together to coat evenly.