I saw a pinto bean salad over at Kalyn’s Kitchen that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.
Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.
Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
- 1 can black beans rinsed & drained
- 4 tsp white balsamic vinegar
- 2 avocados diced
- 1 cup grape tomatoes sliced in half
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- 1 clove of garlic minced
- 1-2 tbsp vegetable oil
- Sea salt and freshly cracked pepper to taste