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.
Summer weather has hit here in Oregon with temperatures in the high 90’s. It has me reaching for easy recipes like this three bean salad and my other favorites; Greek Pasta Salad or Pepperoni Pizza Pasta Salad. Both are so delicious, light and refreshing.
It also helps that this three bean 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 three bean 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.
READER RECIPE 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!”
This post may contain affiliate links. Please read my disclosure policy.
Avocado and Three Bean SaladA 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.
Servings: 8 servings
Calories: 358kcal
Ingredients
Instructions
VideoNutritionNutrition Facts
Avocado and Three Bean Salad
Amount Per Serving (1 g)
Calories 358
Calories from Fat 162
% Daily Value*
Fat 18g28% Saturated Fat 2.1g13% Polyunsaturated Fat 1.2g Monounsaturated Fat 6.5g Sodium 448.2mg19% Potassium 932.7mg27% Carbohydrates 41.1g14% Fiber 13.6g57% Sugar 7g8% Protein 10.3g21%
Vitamin A 805IU16% Vitamin C 54mg65% Calcium 76mg8% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
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Linda Toan says
Perfect for todays 100 degrees here in the Gorge! Thank you for sharing.
Linda Powers says
Your website will not let me sign up. It says to enter a valid email??? I did. Use the one I have had for years.
Cathy says
Very strange. I went ahead and added you to the newsletter. You will have to accept the invitation in your email.
Tracy says
I had the same issue
Heather says
Loved every bite of this salad. It’s so very yummy.
mary sampson says
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!
Deanna Vandegrift Byers says
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.
Ashley | Spoonful of Flavor says
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.
Amanda | The Chunky Chef says
Oooooh how colorful and fresh!! This would be so amazing with some tortilla chips đŸ™‚
Wanda Vinson says
It is good with tortilla chips! I use it as sdip instead of salad sometimes. Everyone loves it!
Erin @ Dinners, Dishes, and Desserts says
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!
Kacey @ The Cookie Writer says
I am in love! I eat meals like this for dinner instead of a side or appetizer. It would be really hard to share… đŸ™‚
Patricia @ Grab a Plate says
Love the Tex-Mex mix up of this! It’s gorgeous and I’d love to just dig right in!
Kimberly @ The Daring Gourmet says
This is the perfect dish to bring to a barbecue or potluck!
Cooking with Crystal says
Perfect summer refreshing salad! Love it!
Sharon @ What The Fork Food Blog says
This is such a great salad/side dish to go with any Mexican inspired dish, yum!
Laura @ Laura's Culinary Adventures says
What a beautiful salad! Such yummy south west flavors too!
Lauren @ Climbing Grier Mountain says
It is toasty in Denver! This salad sounds like the perfect way to beat the heat!
Sandy@RE says
Cathy, this looks amazing. The perfect summer salad!
Jamie | My Baking Addiction says
This seriously just screams summer, Cathy! So delish!
Lori @ RecipeGirl says
This is the most perfect, fresh-looking salad ever!
Jessica - The Novice Chef says
Three bean salad is awesome – but I have never added avocado! Awesome!
Aurora says
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.
Kerri says
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!
Shana says
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,!
Barbara says
Is it possible to get the nutritional information for this?
Cathy says
Hi, I have not done that. You can enter the information in to a site called My Fitness Pal or Calorie King and it will spit out the Nutritional Info for you.
Barbara Durrell says
You mean enter the recipe?
Cathy says
Yes.
Barbara Durrell says
Ok tnx I’ve never been on that website.
Cathy says
Yeah it’s simple and you will be able to do it for all your recipes. Totally handy.
Pam Lemm says
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 %
Cathy says
Thanks. I think serving size is likely a little bigger, but I would have to measure next time I make it.
Lindsay says
Just made this in the serving size is one cup ?
Lauren says
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!
Kim says
How long will avocado stay green?
Cathy says
A couple of days.
Chris Johnson says
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.
Cathy says
Sounds great.
Angie Murphy says
That does sound good with the roasted pepper.
Mich says
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.
Eric says
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!
Angie Murphy says
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 .
Debbie Noonkester says
This looks delicious however I have family members that are allergic to cilantro. Can you suggest a different fresh herb to use?
Cathy says
I’ve had a bunch of people use mint and they loved it.
Debbie Noonkester says
OK, I’ll try that next time! I just made it with flat leaf parsley and a little basil and it’s SO good
Cathy says
That sounds good too.
Kirsten says
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!
Vivian K. Dean says
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!
Cathy says
Thanks for noticing, I will have to get in there and change it.
D Paxton says
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.
Violeta GarcĂa says
Can this be kept overnight?
Cathy says
Yes.
Karen says
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.
Melanie miller says
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!!!
Cathy says
Enjoy it.
Peggy Mauro says
I can’t wait to try this for the next family function. Alot of my family is health consious or vegan.
Thank you!
Kim Wilkins says
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!!
Denise says
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.
DPG says
Question: what can be substituted for cilantro. My family doesn’t like.
Cathy says
Try basil.
Jess says
It says 8 servings, but what is the serving size?
Carrie says
I made this today. I recommend using Italian dressing to help with flavoring of the salad. Otherwise, it was great!
Madonna says
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!!
Paula Schlotterbeck says
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.
Elizabeth says
Do you think lemon would work with this instead of lime?
Cathy says
For me personally, I would not like it. You could try it on a small sample bowl and see if you would like it.
Marion says
Can’t wait to try this! It looks so delicious and pretty!
LS says
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!
Caitlin Gritsko says
Why bother replying to this recipe if this is your opinion?
Memaw says
Dear Lord, Of course you can soak you’re own beans, but if you have the nerve to growl be sure you’re growing your own cilantro, tomatoes, garlic and pepper…I’m in a VERY rural part of Appalachia in the tip of NC and even here we find certified organic no-sodium beans and when the weather’s fit we grow our own herbs and veggies that’s fertilized with organic fertilizer; horse crap…which sounds like the kind of mess you’re making being hateful for no reason.
Cheryle says
This was excellent!!!
Cathy says
Thanks.
Julie Small says
I made this yesterday and it’s so yummy! So fresh tasting!
Cathy says
Glad you enjoyed it!
Elizabeth says
I don’t consume citrus because of acid reflux. Any suggestions for substitutions for the lime juice? Just vinegar, maybe? Thanks!
Linda says
This is really lovely.
Erna Ahmetspahic says
I’d really like to know the kcal of this dish. Either pr. serving, pr. bowl or pr 100 g. đŸ™‚ Is that possible to get hold of?
Cathy says
You can add the recipe into a calorie counter website. My Fitness Pal is my favorite.
Erna says
Wonderful! Thank you so much. <3
Fern Slotman says
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.
Cathy says
Glad you enjoyed it.
HeyMichsi says
Thank you! This looks really yummy and cool for the summer! I can’t wait to try it out.
Jack says
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.
Pam Huelskoetter says
Just made this for a meatless option we used oregano instead of cilantro. Loved it
Michal says
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.
Emily Stephenson says
These aren’t actually the “sophisticated” names for these ingredients. I know cilantro better as cilantro (I had to google coriander to find out they were the same thing) and garbanzo and chickpea are relatively interchangeable. Your perception of these ingredients seems to depend on which products you buy but at least where I live these names aren’t a “sophisticated” alternate name, just another label.
LS says
What these two ingredients are most commonly called depends upon one’s location. I know coriander is called cilantro more commonly in my location. So, it’s neither about “sophicated” nor “mercy of a holy spirit.” What’s normal depends on where one lives. And,of course, you are entitled to your opinion, but I don’t think that ingredients out of a can make for a “cool recipe” and prefer making something like this from dry garbanzos and other fresh non-GMO (canned corn). I avoid anything canned because of the BPA in many canned foods. I guess that makes me (in your mind) “sophisticated” (i.e. snobby) per your judgment, but I’m actually just trying to live a healthy lifestyle.
Holly says
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!
Terri says
I’m in Arizona and at 9am it is already 96 degrees with an expected high of 105 and we welcome it. The temperature have been as high as 125 this summer, in any case, I’m making this now so my husband and I can have it for dinner. It look fantastic.
We are going on a cruise, so eating light is important for the extra weight that we could put on.
Also its to hot to cook so we eat a lot of salads and quick meals
We try to eat healthy and this recipe will definitely help.
Thank you all for the suggestions and modification of the recipe.
I foresee good eating.
Sherry says
I love this salad! I bring it to all the cookouts! People really like it!
Carol Johnson says
I have made this numerous times and taken it to potlucks. It always gets rave reviews and requests for the recipe. The last time I cut back on the cilantro. The next time I might cut back a little on the olive oil,but the flavor combination is spot on. I love how simple and healthy it is.
Patience Lewis says
I love this salad, the first time I made it just as directed, the 2nd time I made it without oil…call me crazy…with the creamy avocado I can not tell the difference. It’s a great filling for Vegan tacos.
Rev. Suzanne says
This is an amazing recipe. I’ve been making it for a couple years now and we like better each time. Thank you for sharing.
Shannon says
Thanks for this, I just asked for nutrition facts because I hadn’t seen it. Then I scroll down and here it is. Lol! Oh well.
Laura Hollingsworth says
I have made a delicious version of this for years. However, I use only about 2 tablespoons of olive oil, and only the black beans ( I love the other beans, but I save them for a vegan chili that I love). Also I do add the corn, red peppers, tomatoes, jalapenos, cilantro, lime juice and garlic, I also add minced red onion and 1 tablespoon of ground cumin. It adds that wonderful TexMex flavour. Also, I do not puts the avocados directly into the salad because they do get soggy on the second or third days. I simple cut up new avocados each day. This salad is also awesome as salsa for beef tacos – then I just make a quick guacamole and heap it onto the meat and bean salad. SO-O-O yummy.
Diana says
How does it keep with the avocados? Is it icky after a day or two in the fridge?
Cathy says
Mine is good for a couple of days, but it’s easy enough to cut up the avocado right before eating.
Thelma Nicholls says
Would love to receive your recipes
Cathy says
There is a subscribe bar at the top, just enter your email address.
Elizabeth Truesdell says
Looking forward to seeing your recipes.
Thanks for sharing.
Sheryl Daugherty says
Made this per the recipe but substituted 1/8 cup jalapeño olive oil along with 1/8 cup regular olive oil! Nice kick!
Heather says
One of my favorite salads! I make it at least twice a week.
Cathy says
So glad to hear it!
Cathy says
Glad you like! Enjoy.
Heather says
Absolutely delicious recipe! I could eat this for lunch everyday!!
Cathy says
It’s the best!
Carrie says
Love this salad.
Cathy says
Thanks
Toni | Boulder Locavore says
I love this salad! Looks really flavorful!
Cathy says
Thank you.
Joanne says
This is such a perfect dish for summer potlucks!
Cathy says
Agreed!
Stephanie Manley says
I love this southwest inspiration! It’s perfect for a pot luck.
Cathy says
Thanks.
Jennifer Farley says
I like how chunky this salad is! I like the big bites of avocado!
Cathy says
Mmmmhmmm.
Lori @ RecipeGirl says
You’re talkin’ my language- this is such a great salad!
Cathy says
Thank you.
Doris says
This is the best new recipe. I make it just as written, Except for the cilantro, subbing flat leaf parsley out of the garden. I agree with most of the comments, minus the grumps!
Cathy says
So glad you enjoyed it.
MYRIAM says
This post recipe me so happy. All the fresh and nutritious ingredients,
and so many salad ideas for the coming warmer months
Shaz says
Added pepperoni, su dried tomato, parsley, red onion, and toasted some blanched almonds.this will be my work lunch for week, adding avo and tomato daily. Love garlic but skipped it in consideration of coworkers.Yummo!
Michelle McMillan says
LOVED this salad! I think I’m going to make it again this evening just because!!! đŸ™‚
Cathy says
It’s the best!
Melissa says
Love this recipe so much, make it all the time.
Cathy says
Yay.
Harley says
This was outstanding.
Yamini says
This was so good!
Alishka says
This salad was so delicious and health friendly . Will definitely make this one again. Thanks for sharing this one.
corina says
One of my favorite things about this avocado bean salad is not just the taste but how easy it is to get something this good on the table.
Cathy says
Awesome!
sara says
Love this Avocado and Three Bean Salad , it was so amazing and delicious.
Rose says
Love this Avocado and Three Bean Salad, this one seems super delicious and health friendly too, thanks for sharing this one with us , will definitely gonna try this one.
Susan says
This came out so so good. Loved it.
Audrey says
Thank you Cathy, for so generously sharing this delicious salad recipe & fabulous pictures. I had some for lunch as I could not wait & the rest is in the fridge marinating. This is very different, healthy & scrumptious, & I cannot wait to make it for my family when we meet up again after C***D precautions. I really appreciate your site (love the name) and have numerous recipes saved to try.
Jonie says
This was such a delicious recipe, we loved every single bite! My new favorite side dish.