Hello, summer! Wait? It’s not summer yet? Oh well. I’m gonna make some more of this healthy avocado bean salad and pretend like it is. 😘
It’s camping season around here. Actually, it’s probably camping season in most of the United States. Aside from maybe Florida? I wouldn’t know.
All I know is that in Indiana, it’s finally warm enough to leave the house and being outside seems to be the only thing on everyone’s agenda. People are roasting hot dogs, grilling veggie kebabs, brewing sweet tea, and cooling off with popsicles like it’s going out of style. What’s missing from that equation? This bean salad right here.
When I told you about our camping excursions last Friday while sharing that irresistible pasta dish, I hinted briefly at this bean salad recipe. As we were packing our gear and loading up the cooler, I decided that our camping menu desperately needed a snackable dip for in between meals. I’d already been dreaming up ideas for summer bean salads, but I hadn’t quite figured out the logistics yet. But as they say, necessity is the mother of invention.
Into a big bowl went a 1:1 ratio of pinto and black beans, then the fresh tomatoes [I love you, summertime.], then the avocados and lime juice. I kept tasting and seasoning and tasting and seasoning until I was mostly happy with it.
Then it hit me: ROASTED CORN. I thawed some frozen corn and tossed it into a skillet to brown it up a bit. Total game-changer. I don’t know if roasting corn always has the ability to take a dish from good to OH-MY-GOSH-CAN-I-HAVE-THE-RECIPE-RIGHT-NOW, but in the case of this bean salad, it does. I don’t need to understand it, I just need to eat it and share it.
Every time I turned around, there was someone trying to sneak a spoonful before it was dinnertime. After riding in the car with Clark and I for 30 minutes, it’s a wonder that it ever made it to the table.
With this bean salad, you don’t have to worry about it getting warm, going bad, or people getting sick. I wouldn’t leave it sitting in direct sunlight for hours on end, just for the simple fact that it’s meant to be eaten cool. But if you feel compelled, at least you don’t have to worry about food poisoning.
Bring this healthy avocado bean salad, and you are guaranteed to be the kind of pitch-in guest that everyone wants at their party. Expect invitations to grill out, hit the pool, and play in the park all summer long.
Make this bean salad recipe ASAP and tag #thefitchen in a picture of it on Instagram! We want to show off your skill on our Insta stories! <3Print
Healthy Southwest Avocado Bean Salad
The perfect side for grilling out and bringing to summer gatherings. Easy to make, minimal clean-up, and full of mouthwatering southwest flavors. Much safer and easier than potato or egg salad!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Side Dish
- 1 – 15 oz. can of black beans
- 1 – 15 oz. can of pinto beans
- 2 tomatoes, on the vine or roma
- 2 ripe avocados
- 1/3 cup frozen or fresh corn
- 1 tablespoon lemon juice
- 1/2 cup red onion
- 1/2 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon oregano
- a pinch of allspice
- Drain black and pinto beans and pour into a large bowl, preferably one that’s portable and has a lid! [What dirty dishes?]
- Add sea salt and mix with beans.
- Dice the onion and add to the bowl.
- Chop tomatoes into 1/2 pieces and toss into the bowl.
- Dice the avocados into 1/2 pieces and toss into the bowl.
- Add 1 tablespoon of lemon juice to the bowl.
- Add seasonings and mix everything together until well combined. If needed, add a hint more salt.