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Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad
Avocado & Black Bean Salad cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9

Avocado & Black Bean Salad

Ingredients

0 allergens identified

Avocado & Black Bean Salad

Instructions

Check out original post! 😊

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!

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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.
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