A classic black bean salad is a must for picnics and potlucks. This vegan 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. Source: EatingWell.com, June 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

322 calories; 16 g total fat; 2.4 g saturated fat; 407 mg sodium. 1238 mg potassium; 40.8 g carbohydrates; 12.9 g fiber; 11 g sugar; 10.6 g protein; 3894 IU vitamin a iu; 45 mg vitamin c; 260 mcg folate; 113 mg calcium; 4 mg iron; 79 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved it! Not bland at all, but I did add more lime juice to the guac dressing. Otherwise made it as written. Delicious! Read More
Rating: 3 stars
Good salad but disappointed in the dressing-a bit thick but still tasty. I added rotisserie chicken otherwise bland You like bland this is the salad for you sorry had to be honest Read More
Rating: 5 stars
This was really yummy and got rave reviews. The dressing can be made ahead and refrigerated it won t discolour. I ve never tried soaking onions it worked really well left the flavour without the overwhelming taste and odour. I will be making this often. Read More