Avocado & Black Bean Salad

Total Time:

10 minutes

Servings:

4-6

Avocados are the star of this colorful salad. With black beans and queso fresco, the salad is perfect for a side and has enough heft to serve as a light lunch.

Ingredients

1 15-ounce can black beans, drained and rinsed
1 cup grape tomatoes, halved
1/4 cup slivered red onions
4 ounces queso fresco, crumbled
1 clove garlic, pressed
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 large avocados, diced

Preparation

In a large bowl, combine the black beans, grape tomatoes, red onions and queso fresco. Toss to mix.
In a medium bowl, combine the garlic, lime juice, olive oil and salt and whisk to combine.
Add the diced avocado to the black bean mixture, then pour the lime juice mixture over it. Toss to mix and serve.

Serving Suggestion

Serve alongside tacos or atop a bed of lettuce with a side of tortilla chips

Nutritional Information

290 calories, 20 g. fat, 15 mg. cholesterol, 350 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 9 g. protein

Tags: appetizer, avocados, beans, budget, cinco de mayo, game day, gluten-free, high fiber, kid friendly, limes, mexican, queso fresco, quick and easy, salads, tex-mex, tomatoes, vegetarian, wheat-free

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