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 .
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.
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.
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.
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.
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!
Not many people are going to say no to a bowl of this beautiful salad.
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.
If you try one of my recipes, please use the hashtag #noblepig on INSTAGRAM so I can see your creations.
Avocado and Three Bean Salad
- 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
- 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!”