Black beans and avocado salad with lots of herbs and a zesty vinaigrette

black bean and avocado saladToday, I made myself the best black beans and avocado salad on the PLANET! It was so good that after having it for lunch, I made it again for dinner, so my better half could feast on it as well. Yes, I had it twice in a day. It is that good.

black bean and avocado saladI’ve had bean salads so many times in my life, there’s no point to even try to count ’em. Being the veggie (& legume) lover that I am, it would have been hard not to. But this one… How to describe in words, in black on white, the explosion of flavors that will create such a buzz for your taste buds?

black bean and avocado saladI could mention the addition of home made roasted & preserved capsicum to this salad and try to tell you what a HUGE difference those two vinegary veggies made, placing this particular black bean salad atop all other black bean salads ever devoured. I could also try to describe how the wonderful & abundant herbs refreshed the entire salad, adding layers of flavors to it that only Mother Nature can create.

I could also mention the perfectly ripe, creamy avocado which beautifully combines with all the other ingredients. Or the chili which gives this salad a perky attitude. Or the garlic without which I cannot imagine living.

black bean and avocado saladOr maybe I could just be quiet and simply share my recipe with you. It serves two as a side or one veggie lover as a main.

Black beans and avocado salad with lots of herbs and a zesty vinaigrette
Author: TalesofaKitchen
Prep time:
Total time:
Serves: 1-2
  • For the vinaigrette:
  • 2 TBSP extra virgin olive oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP freshly squeezed lemon juice
  • 1/2 tsp maple syrup/honey
  • 1 small garlic clove, grated
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • chili flakes, to taste
  • For the salad:
  • 1 cup cooked black beans (see notes below)
  • 1 ripe, medium tomato, diced
  • 1 small green onion, thinly chopped
  • 2 preserved roasted capsicum, roughly chopped
  • 1/2 avocado, peeled and sliced
  • handful of fresh herbs: parsley, basil, oregano, roughly chopped
  1. To make the vinaigrette add all the ingredients to a small jar and shake well. Set aside.
  2. Chop your veggies and herbs and add all except avocado to a big bowl.
  3. Add the vinaigrette and toss to combine.
  4. Top with avocado slices and serve.
You can cook your own black beans or use quality canned ones. If you decide to DIY, leave them to soak overnight. The next day strain them, rinse them, cover them with fresh water and boil them until tender and cooked.


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