Black Bean Salad No Cook
The creamy dressing for this vegan black bean salad comes from blended avocado, giving it a rich, smooth texture without any dairy. You can use any mix of salad greens, but arugula adds a nice peppery bite that complements the hearty beans perfectly.
Ingredients
Original recipe (1X) yields 4 servings
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½ cup thinly sliced red onion
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1 medium ripe avocado, pitted and roughly chopped
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¼ cup cilantro leaves
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¼ cup lime juice
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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½ teaspoon salt
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8 cups mixed salad greens
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2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
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1 pint grape tomatoes, halved
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1 (15-ounce) can black beans, rinsed
Directions
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Place the red onion in a medium bowl and cover with cold water. Set aside to mellow the flavor.
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In a mini food processor, combine avocado, cilantro, lime juice, olive oil, garlic, and salt. Process until smooth and creamy, scraping down the sides as needed.
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Just before serving, combine salad greens, corn, tomatoes, and black beans in a large bowl.
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Drain the onions and add them to the salad, along with the avocado dressing.
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Toss gently to coat all ingredients evenly and serve immediately.
This vibrant, creamy black bean salad is fresh, nutrient-packed, and perfect for a quick, no-cook meal.
Nutrition Facts (per serving)
| 322 | Calories |
| 16g | Fat |
| 41g | Carbs |
| 11g | Protein |