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No-Cook Black Bean Salad

No-Cook Black Bean Salad

A classic black bean salad is a must for picnics and potlucks. This version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1/2cup thinly sliced red onion
  • 1ripe avocado, roughly chopped
  • 1/4cup cilantro leaves
  • 1/4cup lime juice
  • 2tablespoons extra-virgin olive oil
  • 1clove garlic, minced
  • 1/2teaspoon salt
  • 8cups mixed salad greens
  • 2medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
  • 1pint grape tomatoes, halved
  • 115-ounce can black beans, rinsed


  1. Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
  2. Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 322kcal
Carbohydrate Total 41g
Total Sugars 11g
Added Sugars 0g
Fiber 13g
Total Fat 16g
Saturated Fat 2g
Mono Saturated Fat 11g
Cholesterol 0mg
Sodium 407mg
Protein 11g
Potassium 1238mg
Calcium 113mg
Chromium 1mcg
Folate 260mcg
Omega-6 2g
Vitamin E 5mg
Zinc 2mg
Vitamin B3 4mg

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