Avocado and Bean Salad with Lime and Cilantro

This hearty entrée salad is a summertime favorite full of fiber, vitamins and minerals. Use leftover salad to make a great burrito filling!

 

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/8 – 1/4 cup water (optional; omit for more tart dressing)
  • juice of 2 small fresh limes
  • 1/4 cup olive oil
  • 1 can black beans, well drained
  • 1 can garbanzo beans, well drained
  • 1 can pinto beans, well drained
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1/2 medium onion, very finely minced
  • 1 bag (10 oz) organic frozen white corn
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 bunch cilantro, washed and chopped
  • 1 cup fresh snap peas, washed, de-stringed, and halved
  • 2 ripe avocados, diced

Instructions

  1. In a small bowl, combine vinegar, water if using, and lime juice. Whisk in olive oil and set aside.
  2. Mix all remaining ingredients except avocados in a large bowl.
  3. Just before serving, toss salad with dressing and top with diced avocados.
 
Plant-Based Mains Salads and Sides Gluten-Free

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