This easy black bean salad is a crowd favorite, perfect for making ahead and pairing with grilled chicken, cornbread, or tortilla chips for a delicious spread. This flavorful recipe offers ingredients that will give you the energy-boost you need. Find other adrenal-friendly foods here.
Serving Suggestions
- Serve over a bed of lettuce to bulk it up for lunch or dinner.
- Serve as a dip with tortilla chips or Fritos. It makes a great appetizer for any party!
- Put the black bean salad inside of a quesadilla.
- Use the salad as a taco filling.
How to make Black Bean Salad
- 1 15-ounce can black beans, drained, rinsed, and chilled
- 1 mango, diced
- 1 large avocado, pitted, peeled, and chopped
- 1/2 red bell pepper, diced
- 1 scallion, sliced thinly
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red-wine vinegar
- 1 to 2 teaspoons minced jalapeno
- 1/4 teaspoon dried cilantro
- Salt to taste
- 2 tablespoons crumbled goat cheese
- Rinse and drain the black beans before you get started. You don’t want the liquid in the can in your salad or it will be soupy. After rinsing allow to cool in the fridge for 30 minutes.
- Mix everything but the cheese in a bowl.
- Allow to marinate in the refrigerator for an hour before serving for best flavor.
- Right before serving, dice the avocado. Add the cheese and avocado to the salad. It’s important to do this at the last minute to keep the avocado from turning brown..
How to Store
You can prepare the salad in advance and store it in an airtight container in the fridge for up to 2 days. Just wait to stir in the avocado right before. Stir gently so it doesn’t get mashed up.
Gluten-Free Adaptable Note
To the best of our knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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