Unlike other Southwestern black bean salads, this one is mild, yet tangy, served on a bed of greens, and completely oil-free thanks to the naturally thick and creamy avocado dressing. Enjoy it as a light main dish or as a side for a summer or fall meal.
This recipe was shared with us by Whole Foods Market (it has been adapted slightly), in honor of a nationwide avocado sale in their stores. The ingredients are simple, and offer room for flexibility – for example: you can jazz it up with some ground cumin, chili powder, onion, and/or garlic; use a tri-color mixture of beans; add sliced green onions; increase or decrease the lime juice and cilantro to taste, or even add lime zest! The sky is the limit.
As is, this Southwestern-style salad with avocado dressing is quite diet- and allergy-friendly. It’s naturally vegan, vegetarian, egg-free, dairy-free / non-dairy (of course!), gluten-free, peanut-free, tree nut-free, soy-free, low fat, and added sugar-free.