This healthy avocado bean salad recipe is the perfect summer side dish or dip. It's made with avocado, two kinds of beans, roasted corn, red onion, tomato, and spices!
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! <3
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Healthy Southwest Avocado Bean Salad
- Total Time: 10 minutes
- Yield: 4 1x
Description
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!
Ingredients
- 1 - 15 oz. can of black beans
- 1 - 15 oz. can of pinto beans
- 2 tomatoes, on the vine or roma
- 2 ripe avocados
- ⅓ cup frozen or fresh corn
- 1 tablespoon lemon juice
- ½ cup red onion
- ½ tablespoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon oregano
- a pinch of allspice
Instructions
- 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 ½ pieces and toss into the bowl.
- Dice the avocados into ½ 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.
- Prep Time: 10 mins
- Category: Side Dish
This is by far my FAVORITE summer recipe. It tastes soon delicious, I can't get enough of it!
★★★★★
Yes! I'm so glad to hear that – I agree, we make it so often during the summer!
this was soo good! I had to use kidney beans instead of pinto. ( and I like them better) and I used it to top some mixed greens! soooooo yummy!!! will be using this as a dip and a fancy dressing! I also added some jalepeno and cilantro to it and it gave it a bit more kick loved it thanks so much for the recipe!
★★★★★
Hi JenaLee –
Thanks for letting me know how you liked it! Putting this over a salad is brilliant. I love it as a dip, too! I'm a fan of heat, so I might have to try jalapeño next time – thanks for the idea!
This bean salad looks amazing. I think I am going to have to make it this weekend!
Let me know what you think! And don't forget to share. ;) Everyone that we've had try it LOVES it!
THANK YOU FOR THIS! I'm useless in the kitchen and was still able to pull this off! Used Sabra guacamole since avocados weren't on sale this week (damn NYC) which made up for the fact that I didn't have lemon juice on hand, and also eliminated the need for some of the spices. Also, I used some GOYA brand pink beans instead of pinto beans---I'm still not even sure what the difference is! I brought this to a small barbecue w/ yellow corn tortilla chips and left with an empty container! This is going to become a oft-repeat for me because I love the flavors SO much
★★★★★
Yes! We've been having the same "problem" lately. We show up to birthday parties and barbecues with a big bowl and go home empty-handed. There's no better compliment from party-goers, right?! Thanks for the feedback, glad you enjoyed. :) Had no idea you were living in NYC these days – way cool!
Beans, beans and more beans? I'm in! You might have just convinced me to give avocado yet another try. I'm not too keen on it though I've tried to develop a liking multiple times. But paired with lots of legumes, tomatoes and almost all of my favourite spices - only missing the cumin here - I think I really need to to have it once more.
Oh yes, you must! What ways have you tried it before? I know a couple of people who don't like ago either. Heck, throw cumin in for good measure – it couldn't hurt!