Go Back
+ servings
Vegan black bean avocado salad in a white bowl

Black Bean Avocado Salad with Edamame

A simple & hearty avocado edamame salad with black beans. Just 8 ingredients and filled with plant-based protein and nutrients.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Total Time:15 mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings6 side servings

Ingredients

  • 15 oz. can black beans
  • 1 1/2 cups shelled edamame, cooked (8 oz.)
  • 1 1/2 cups cherry/grape tomatoes (or roma)
  • 1 cup sweet corn, cooked
  • 1/4 cup red onion (or green onion for milder flavor)
  • 1/3 cup fresh cilantro
  • 2-3 Tbsp. lime juice (about 1-2 small limes)
  • 1 large ripe avocado
  • Salt to taste

Instructions

  • Rinse and drain black beans. Dice tomatoes.
  • Finely dice red onion. Roughly chop cilantro, large stems removed.
  • In a medium bowl, add all ingredients except avocado. Toss to combine.
  • Adjust seasoning if necessary (more lime juice, salt, etc.)
  • Chill covered in the fridge if desired for 1-2 hours before serving. When ready to serve, dice avocado, add to bowl, and gently toss.

Notes

Serving suggestion: Before adding the avocado, refrigerate for 1-2 hours (or more) to let flavors combine. Then add diced avocado when ready to serve.
Variations: Add 1/4 tsp. cumin, 1 clove minced garlic, lime zest, agave to sweeten, etc.

Nutrition Per Serving (Estimate)

Calories: 201 kcal | Carbohydrates: 26 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Potassium: 707 mg | Fiber: 10 g | Sugar: 4 g | Vitamin A: 364 IU | Vitamin C: 20 mg | Calcium: 61 mg | Iron: 3 mg