This super easy avocado and bean salad recipe is richly flavored with olives and cherry tomatoes. It can be can be made with pinto or red beans and is simply dressed in lime juice. Extra-virgin olive oil, cilantro, and pumpkin seeds are suggested as optional embellishments.
Though this would taste good with any type of bean (including chickpeas), I think it has the most visual appeal with any in the pinkish spectrum — pinto, red, or pink. Kidney beans would work, too.
What to serve with avocado and bean salad
This salad pairs beautifully with simple vegan quesadillas (made with just tortillas and vegan cheese), grain pilafs, and other tortilla specialties that don’t contains beans (to avoid redundancy).
Or, keep it simple with fresh bread and your favorite slaw. A few of the dishes to consider serving this avocado and bean salad with:
Why I love this salad (and hopefully you will, too)
- So few ingredients, so much impact!
- It takes just minutes to make
- It’s a great, fast salad to make when your meal needs more protein
- It adds color to the plate (especially served with beige-y tortilla specialties
- Avocado and olives really give it the yum factor
Adapted from 5-Ingredient Vegan by Nava Atlas. Photos by Hannah Kaminsky.
- Savory and Delicious Olive Recipes.
- Vegan Avocado Recipes
- Tasty, Easy Bean Salad Recipes
- Super-Quick 2 Bean Salad
Super-Easy Avocado and Bean Salad
For a side salad that’s a little heftier than the usual lettuce and tomato variety, this super-easy avocado and bean salad is just right.
Ingredients
- Two 15-ounce cans pinto, red, or pink beans (or use two different kinds of beans), drained and rinsed
- 1 ripe avocado, diced
- 1 heaping cup cherry or grape tomatoes, halved
- 1/2 cup pitted black olives (halved if large)
- Extra-virgin olive oil as desired
- 2 limes
- Salt and freshly ground pepper to taste
Optional
- Fresh cilantro leaves, as desired
- A sprinkling of toasted pumpkin seeds or sunflower seeds
Instructions
- Drain and rinse the beans, then combine with the avocado, tomatoes, and olives in a serving bowl. Drizzle in a little olive oil and toss together gently.
- Add the juice of one of the limes and toss again. Cut the second lime into 4 wedges to serve with individual portions.
- Season with salt and pepper. Add in any of the optional ingredients and toss again.
See lots more easy vegan salads & sides.
Several of your recipes do not include nutritional information. I would greatly appreciate it if you could include this.
Hi Bonny — actually most of the recipes don’t include nutrition info; I decided not to include it after reading about how subjective these stats can be. For example, who is to say what is a serving? That’s always an estimate. Optional ingredients, different brands, always throw uncertainty into the mix. So in the end I felt that providing nutrition info was more a liability than an asset. If you want an approximation of macro nutrients — and it is always an approximation — you can use an app like MyFitnessPal. I hope that helps!