Southwest Bean Salad with Avocado

Explore the vibrant world of this Southwest bean salad enhanced by the creamy richness of avocado. This dish masterfully combines beans loaded with protein and fiber alongside avocados, full of healthy fats. A zesty dressing of fresh lime juice brings out the bright, colorful profile of the mixed vegetables, enhancing the overall flavor profile. Ideal for a light lunch or as a refreshing side at gatherings, this salad delights with its blend of textures and flavors.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 whole avocado, diced
• 1/2 cup corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 whole lime, juiced
• 2 Tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder

Instructions

1. Combine black beans, kidney beans, avocado, corn, bell pepper, red onion, and cilantro in a large bowl.
2. Whisk lime juice, olive oil, ground cumin, and chili powder together in a small bowl to create the dressing.
3. Drizzle the dressing over the bean mixture and toss gently to ensure even distribution.
4. Adjust seasoning as required, adding more spices if desired.
5. Serve the salad either chilled or at room temperature.

Keywords: Salad, Healthy, Vegetarian, Black Beans, Kidney Beans

Spice Rack: Ground Cumin, Chili Powder

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