Avocado and Three Bean Salad + Video

A filling and satisfying dish, this Avocado and Three Bean Salad is the perfect side to any meal. It's ready in minutes and you likely have most of the ingredients in your pantry and refrigerator. See this recipe MADE ON VIDEO HERE .

Avocado and Three Bean Salad is a refreshing salad for all your entertaining needs
Summer weather has hit here in Oregon with temperatures in the high 90's. It has me reaching for easy recipes that do not require the stove or the oven; like my favorite Greek Pasta Salad or Pepperoni Pizza Pasta Salad. Both are so delicious, light and refreshing.

It also helps that this salad is not laden with a heavy dressing, letting the beans and fresh veggies stand out. I'm telling you it's amazing! I have found myself munching on bowl after bowl and I'm not even sorry about it.

I know so many of us are accustomed to the classic three bean salad with green beans, garbanzos and kidney beans made with a tangy vinaigrette. This recipe adds some southwest flair to the mix or maybe it's Tex-Mex in its own way. The avocado really stands out in this particular salad.

Avocado and Three Bean Salad the beans
On their own the beans are colorful and beautiful and make up a flavorful base for this salad. 

If you love my yellow colander, I don't blame you. It really brightens up the kitchen and makes all food look so appetizing. I highly suggest getting one if you're into that kind of thing.

Avocado and Three Bean Salad is perfect for a summertime barbecue side dish
When all the ingredients are together not only is this salad a delicious side dish, but it will stand out on your buffet table. Aren't the colors are striking?!

I like to use an avocado slicer to help get the perfect avocado slices. It's one of my most used kitchen tools. However, my favorite kitchen tool OF ALL TIMES  is this citrus juicer. I could never live without it. It gets every last bit of juice out of your limes and lemons (even when they are dry). You will use it for this salad and everything else. Trust me you can't live another day without it.

Avocado and Three Bean Salad your new side dish 
I tossed my avocado in the lime juice before adding it to the salad, which will help keep the avocado from browning. It also adds the "refreshing" aspect to this salad.

Avocado and Three Bean Salad
Since the salad can be put together in 15 minutes, you will not hesitate to make this again and again for lots of occasions. It has seriously become one of the most popular recipes on my site!

Avocado and Three Bean Salad is a filling and satisfying dish
Not many people are going to say no to a bowl of this beautiful salad.

Avocado and Three Bean Salad a favorite side dish
If you would like to see this recipe made on VIDEO, you can check it out here

There are so many different kinds of salads out there to enjoy. It's hard to pick just one. I know I am dying to try this Mexican Street Corn Pasta Salad and Thai Quinoa Salad next time I have a gathering. This Pineapple Cucumber Salad sounds like the perfect refreshing side salad for all your summertime parties. And wait until you see how gorgeous this Strawberry Caprese Farro Salad looks..I can't stop drooling over it. I don't think you can go wrong with any of these.

Four years ago I made this Kiwi-Lemon Cheesecake and still love serving it today! Five years ago these Salt and Vinegar Potatoes with Rosemary came into my life and have never left. Try them both!

If you try one of my recipes, please use the hashtag #noblepig on INSTAGRAM so I can see your creations.

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Print Recipe

Avocado and Three Bean Salad

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8-10

Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 large orange or red bell pepper, diced
  • 12 grape or cherry tomatoes, halved
  • 1 bunch cilantro, chopped
  • 2 large avocados, peeled, pitted and diced
  • juice of 2 limes
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 2 cloves garlic, mashed or finely diced

Directions

  • Mix all ingredients together in a large bowl. Refrigerate for 1 hour before serving.
  • Note: After cutting up my avocado I tossed it in the lime juice then added the avocado and the juice to the salad. This will help with the avocado not turning brown before serving.

A FEW READER TIPS:

  • "This salad is awesome. I have made it on several occasions and everyone has loved it. I have been asked for the recipe by many and they have had the same reaction by guest. In fact, I am on the site now to copy and send to someone. I have used a large bag of frozen sweet corn and grilled it when corn was not in season and it was great as well. This salad is definitely worth the effort and gets easier each time you make it."
  • "Have served this recipe for dinner when entertaining and everyone loved it. It is a little labor intensive, but very much worth it. My husband gets headaches from jalapeno peppers so I grilled a combination of red and orange sweet peppers. I also used cannellini beans instead of the pinto just because we like them better. The flavors blend together deliciously! Enjoy!"
  • "I used basil instead of cilantro since I'm not a cilantro fan and it was delicious!"

Post a Comment

53 Comments and 28 Replies

  1. Linda Toan 1

    Perfect for todays 100 degrees here in the Gorge! Thank you for sharing.

    Reply
  2. mary sampson 2

    We live in Vancouver Washington the temperature was 97 the highest in 38 years since moving here from Colorado in 1978, the earliest it has been so hot in almost 40 years, I cannot cook whatsoever bought a west kitchen home, it gets to be 99 at noon must put the a/c on and I make sammies up and salads so we can survive, we go to the Washington coast often to escape this heat..This salad looks like a big winner and yummy too adore avocados and will be making and keeping it in the fridge all summer and probably winter too!

    Reply
    • Deanna Vandegrift Byers 3

      You would never make it in south Texas. We had a Feel like temp of 106 just last week! I think I need to move to Washington. I have heard it is beautiful there. So jealous but this is where my family lives. I liked it much better in my home state of Arkansas. This does look like a very tasty salad.

      Reply
  3. We jumped right into summer here in Florida too, tropical storms and all! I love that this salad is so fresh and flavorful. I could eat this for lunch or as a side dish with my favorite grilled entree.

    Reply
  4. Oooooh how colorful and fresh!! This would be so amazing with some tortilla chips :)

    Reply
  5. So great for summer! All the colors and fresh flavors! I am all over anything with avocado, so I just want to grab a spoon!

    Reply
  6. I am in love! I eat meals like this for dinner instead of a side or appetizer. It would be really hard to share… :)

    Reply
  7. Love the Tex-Mex mix up of this! It’s gorgeous and I’d love to just dig right in!

    Reply
  8. This is the perfect dish to bring to a barbecue or potluck!

    Reply
  9. Perfect summer refreshing salad! Love it!

    Reply
  10. This is such a great salad/side dish to go with any Mexican inspired dish, yum!

    Reply
  11. What a beautiful salad! Such yummy south west flavors too!

    Reply
  12. It is toasty in Denver! This salad sounds like the perfect way to beat the heat!

    Reply
  13. Cathy, this looks amazing. The perfect summer salad!

    Reply
  14. This seriously just screams summer, Cathy! So delish!

    Reply
  15. This is the most perfect, fresh-looking salad ever!

    Reply
  16. Three bean salad is awesome – but I have never added avocado! Awesome!

    Reply
  17. Aurora 18

    This salad is awesome. I have made it on several occasions and everyone has loved it. I have been asked for the recipe by many and they have had the same reaction by guest. In fact, I am on the site now to copy and send to someone. I have used a large bag of frozen sweet corn and grilled it when corn was not in season and it was great as well. This salad is definitely worth the effort and gets easier each time you make it.

    Reply
  18. Kerri 19

    Have served this recipe for dinner when entertaining and everyone loved it. It is a little labor intensive, but very much worth it. My husband gets headaches from jalapeno peppers so I grilled a combination of red and orange sweet peppers. I also used cannellini beans instead of the pinto just because we like them better. The flavors blend together deliciously! Enjoy!

    Reply
  19. Shana 20

    Oh my, this looks so good! All those colors and wonderful favors mixed together. I will definitely be adding this recipe to our Mexican Family Dinner Night. Thank you,!

    Reply
  20. Barbara 21

    Is it possible to get the nutritional information for this?

    Reply
  21. Barbara Durrell 25

    Ok tnx I’ve never been on that website.

    Reply
    • Cathy 26

      Yeah it’s simple and you will be able to do it for all your recipes. Totally handy.

      Reply
      • Pam Lemm 27

        I put this into MyFitnessPal and here’s what I came up with. Note: I used 1/4 cup of Olive Oil, instead of the 1/2 cup that it called for. I also don’t know what the service size is…. maybe 1/2 cup?
        Nutrition Facts
        Servings 8.0
        Amount Per Serving
        calories 357
        % Daily Value *
        Total Fat 9 g 14 %
        Saturated Fat 1 g 7 %
        Monounsaturated Fat 6 g
        Polyunsaturated Fat 2 g
        Trans Fat 0 g
        Cholesterol 0 mg 0 %
        Sodium 576 mg 24 %
        Potassium 433 mg 12 %
        Total Carbohydrate 46 g 15 %
        Dietary Fiber 13 g 51 %
        Sugars 4 g
        Protein 17 g 33 %
        Vitamin A 13 %
        Vitamin C 50 %
        Calcium 7 %
        Iron 12 %

        Reply
        • Cathy 28

          Thanks. I think serving size is likely a little bigger, but I would have to measure next time I make it.

          Reply
        • Lindsay 29

          Just made this in the serving size is one cup 😃

          Reply
        • Lauren 30

          Is that the calories for the entire portion that was made? So The calories for an actual serving size for let’s say a cup, would be less than that 357? Did I read that right?

          Thank you!

          Reply
  22. Kim 31

    How long will avocado stay green?

    Reply
  23. Chris Johnson 33

    I slightly modified the way I made this recipe. I used fresh roasted corn, also roasted my red pepper, and I added thinly sliced fresno chiles. I did not omit any of the ingredients in the recipe and it came out very nice.

    Reply
  24. Mich 36

    I loved the concept of the salad, I added the 1/2 cup of olive oil and thought it was too much, I’d recommend just using a 1/4 cup which I’ll try next time… Thanks for the recipe.

    Reply
    • Eric 37

      I came here to say basically the same thing, I loved the recipe but the oil was a little overbearing. 1/4 cup at the most. Everything else was perfect!

      Reply
  25. This was very delicious, and easy. As a realtor ,I usually make dinner in the morning.Never know if I will be home early enough to cook. Plus this is a cool summer recipe and even though it is almost October ,today in Fort Worth it will be 97 degrees . Since I made it ahead of time I didn’t add the avacado until we ate . Because last time it got a litte mushy.
    Also making it ahead gives the flavor time to marinate .

    Reply
  26. Debbie Noonkester 39

    This looks delicious however I have family members that are allergic to cilantro. Can you suggest a different fresh herb to use?

    Reply
  27. Kirsten 43

    This is a great salad. Next time I’m going with a little less of the cilantro, 1 bunch was overpowering. Other than that it is perfect!

    Reply
  28. Vivian K. Dean 44

    I cannot wait to try this recipe. Looks SO good and good for us, too!
    Please note that “kernal” is spelled wrong. It should be “kernel.”
    Thank you!

    Reply
  29. D Paxton 46

    So pretty. I’m not a garbanzo bean fan, so I used pinto instead. I also added a small can of chopped jalapeno’s and black olives. I also recommend using fairly firm avocados.

    Reply
  30. Violeta García 47

    Can this be kept overnight?

    Reply
    • Cathy 48

      Yes.

      Reply
      • Karen 49

        I had this for a whole week and it was fine. I marinated the avocado in the lime juice the whole time I was making the salad and it never browned. I also thought 1/2 cup of oil might be too much – I used 1/3 cup. Had it for lunch all week and added some chopped chicken to it for dinner portions. Delicious. I like spice so next time I’d add some hot pepper flakes or a chopped jalapeno pepper but it is a great recipe just the way it is.

        Reply
  31. Melanie miller 50

    I can’t wait to try this. I love cilantri, lime, and avacado. I pretty much have avacado 3-4days a week. Just started using Garbanzo beans alot too!!!

    Reply
  32. Peggy Mauro 52

    I can’t wait to try this for the next family function. Alot of my family is health consious or vegan.
    Thank you!

    Reply
  33. Kim Wilkins 53

    I made this recipe for the families I cook for twice a week. They absolutely loved it and asked to have it again very soon! Thanks for a great salad!! BTW I doubled the garlic cause that’s just how I roll!!

    Reply
  34. Denise 54

    This was so easy to make. It is very colorful and looks wonderful. I did not have olive oil but had bacon and chipotle infused olive oil. So I used that instead. It is very good. I served it with chicken on the side because my husband has to have meat with his dinner. I could eat this alone for a dinner. I now have a yummy lunch packed with protein. I can just have the salad and be happy.

    Reply
  35. DPG 55

    Question: what can be substituted for cilantro. My family doesn’t like.

    Reply
  36. Jess 57

    It says 8 servings, but what is the serving size?

    Reply
  37. Carrie 58

    I made this today. I recommend using Italian dressing to help with flavoring of the salad. Otherwise, it was great!

    Reply
  38. Madonna 59

    I made this with just a dab of cilantro, and it is delicious! I do not feel guilty at all eating a really large portion–great, healthy ingredients! If you like guacamole, you will love this!!

    Reply
  39. Paula Schlotterbeck 60

    This is a wonderful dish! The only changes I make are cutting the EVOO to 1/4 c (it gets a bit soupy otherwise throughout the week when I am storing it) and I cut back to 1 large avocado. The salad is a great source of fiber (11g) and iron(13% of the RDA for me)- wonderful for a frequent blood donor! I eat it on a bed of baby spinach, with a clementine orange or two as a side. It’s good with protein (grilled beef, chicken, salmon, or even a sliced hard boiled egg) thrown on top, too. Thank you so much for the recipe.

    Reply
  40. Elizabeth 61

    Do you think lemon would work with this instead of lime?

    Reply
    • Cathy 62

      For me personally, I would not like it. You could try it on a small sample bowl and see if you would like it.

      Reply
  41. Marion 63

    Can’t wait to try this! It looks so delicious and pretty!

    Reply
  42. LS 64

    Canned corn and beans. Not healthy. Soak your own organic beans and if you are able to find non-GMO corn (good luck with that), use it. Otherwise, skip it. Cook real food, not the junk out of cans!

    Reply
    • Caitlin Gritsko 65

      Why bother replying to this recipe if this is your opinion?

      Reply
  43. Cheryle 66

    This was excellent!!!

    Reply
  44. Julie Small 68

    I made this yesterday and it’s so yummy! So fresh tasting!

    Reply
  45. Elizabeth 70

    I don’t consume citrus because of acid reflux. Any suggestions for substitutions for the lime juice? Just vinegar, maybe? Thanks!

    Reply
  46. Linda 71

    This is really lovely.

    Reply
  47. Erna Ahmetspahic 72

    I’d really like to know the kcal of this dish. Either pr. serving, pr. bowl or pr 100 g. :) Is that possible to get hold of?

    Reply
  48. Fern Slotman 75

    I just put this all together to have with dinner tonight. Of course I had to taste test it before putting in the fridge. It was absolutely amazing! so I’m assuming it will be even better tonight. Thank you for creating and sharing this recipe.

    Reply
  49. Pingback: Cucumber Edamame Salad with Ginger-Soy Vinaigrette | Noble Pig

  50. HeyMichsi 78

    Thank you! This looks really yummy and cool for the summer! I can’t wait to try it out.

    Reply
  51. Jack 79

    I just made this. So simple and yet so tasty. I may try adding a dash of red onion next time, but I loved it just like the recipe said to make it. Thank you.

    Reply
  52. Pam Huelskoetter 80

    Just made this for a meatless option we used oregano instead of cilantro. Loved it

    Reply
  53. Michal 81

    Cool recipe, but why for a mercy of a holy spirit name the classic chickpea “garbazo” and corriander “cilantro”? If people font know ingredients they wont go for a recipe , folk want easy stuff, easy ingredients. Stop trying making normal things sound very sophisticated when they are not.

    Reply
  54. Holly 82

    This salad is SUPER easy to make and delicious! I added sweet onion and a little jalapeno for some kick. Great summer food and as a vegan it’s a perfect summer meal atop some arugula!

    Reply

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