Avocado and Three Bean Salad

A fresh and hearty Avocado and Three Bean Salad made with black beans, kidney beans, garbanzo beans, sweet corn, bell pepper, tomatoes, and creamy avocado. Tossed in a zesty lime-garlic dressing, this flavorful salad is perfect as a side dish, light meal, or meal prep option. Naturally vegan and gluten-free, it’s easy to make and great for potlucks, barbecues, or weekday lunches.

Course Side Dish

Cuisine American

Keyword Avocado and Three Bean Salad

Prep Time 15

Chilling 1

Total Time 1 15

Servings servings

Calories 292kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls Big enough to hold everything and make tossing easy.
Knife For chopping the bell pepper, tomatoes, cilantro, and avocados.
avocado slicer Makes it easier to cut, pit, and scoop the avocados cleanly.
Citrus Juicer Helps extract every drop of lime juice without the seeds.
Colander Drains and rinses the beans to remove excess sodium and starch.
can opener For opening the cans of beans and corn.

Ingredients

2 large avocados peeled, pitted and diced
juice of 2 limes
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 bell pepper diced
12 grape tomatoes halved
1 bunch cilantro chopped
1/3 cup olive oil
salt and pepper to taste
2 cloves garlic mashed or finely diced

Instructions

Dice the avocados and toss them in the lime juice to help prevent browning. Set aside.
2 large avocados , juice of 2 limes
In a large bowl, combine the black beans, kidney beans, garbanzo beans, corn, bell pepper, tomatoes, and cilantro.
1 (15 oz.) can black beans , 1 (15 oz.) can red kidney beans, 1 (15 oz.) can garbanzo beans, 1 (15 oz.) can whole kernel corn , 1 large orange bell pepper, 12 grape tomatoes, 1 bunch cilantro
Add the avocado and lime juice mixture to the bowl.
Drizzle with olive oil, then season with salt, pepper, and mashed garlic.
1/3 cup olive oil, salt and pepper , 2 cloves garlic
Gently stir everything together until well combined.
Refrigerate for 1 hour before serving.

Video

Notes

For optimal outcomes when making these avocado and three bean salad, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition