








From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Avocado & Black Bean Salad
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Instructions
1
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In a small bowl, whisk together the lime juice and zest, cumin, garlic, olive oil, salt and pepper.
2
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In a large bowl, combine the avocado, tomato, onion, black beans, and cilantro. Pour the dressing on top and toss to combine. Enjoy immediately or save for later!
Notes
1
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The lime juice helps the avocado from turning brown but this is still best enjoyed within 24 hours.
2
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Feel free to add other veggies to this such as bell pepper or corn!
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Avocado Timing Perfection 🥑Add diced avocados just before serving to prevent browning and maintain their creamy texture, then gently fold them in rather than stirring to keep pieces intact.
- Black Bean Preparation 🫘Rinse canned black beans thoroughly under cold water to remove excess sodium and starchy coating, then pat dry to prevent a watery salad and ensure better seasoning absorption.
- Lime Zest Extraction 🍋Zest the lime before juicing it to capture maximum aromatic oils and citrus intensity, then use both the zest and fresh juice for a layered, complex flavor profile.
- Flavor Layering Technique 🧄Toast the cumin briefly in a dry pan before whisking into the dressing to deepen its earthy notes and release essential oils that amplify the overall flavor complexity.
- Make-Ahead Strategy ⏰Prepare the dressing and all chopped ingredients separately up to 4 hours ahead, then combine everything just 15 minutes before serving to maintain freshness while saving prep time.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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