Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
April 29, 2008 | Filed Under Kalyn's Kitchen blog, Salad
I love salads. I may have already told you this. I’m not sure but I’ll tell you again. I love salads — all kinds of salads, not just your regular leafy green type.
Kalyn made a Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro that screamed at me to make it immediately. I liked all the ingredients but my favorite (and if you’re a regular reader, you’ll already know) is cilantro. It makes me do my happy dance in the kitchen when I chop it for use and sprinkle it on my food. This is a super easy salad to prepare and the best thing about it is that you can use any type of beans you want. Instead of pinto beans, I used black beans. I’m going to experiment with different beans. Awesome salad, Kalyn. Thanks!
Paz
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
(Makes 4 side-dish servings, recipe created by Kalyn)
1 can pinto beans, rinse and drain very well
4-5 tsp. white balsamic vinegar or champagne vinegar
1 avocado, diced into pieces 1/2 inch square
2 tsp. fresh lime juice
1 cup chopped tomatoes (cherry tomatoes cut in half would be great too, but I had medium tomatoes which I cut in eighths)
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
1-2 T olive oil, or a bit more
fresh ground black pepper and sea salt to taste
Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.
Chop red onion and cilantro. (I like to chop with a chef’s knife, but you could use a mini-chopper or food processor for this.) Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.
Variations: I think other varieties of beans would also be tasty in this combination.
Comments
15 Responses to “Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro”
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I’m so glad you liked it, I LOVED this salad! I’ve made it now with black beans too, and both kinds of beans are great.
I will definitely try to make it.
You guys and your cilantro! I wish I could say I love it, but I don’t, and sometimes substituting flat-leaf parsley just won’t cut it. I think this is one of those times, when the salad just cries out for cilantro. Enjoy!
I can’t wait for my favorite summer time salad–fresh tomato slices with a little basil and thick slices of mozzarela! Mmm!
mmm, looks great!
Hi Kalyn: I’ll try the black beans next time.
Hi Simona: Let me know what you think.
LOL! Lydia: Cilantro power!
Hi Monster Librarian: Yum!
Hi Kat: It was very tasty and simple to put together.
Paz
Beans, beans, they’re good for your heart…
I love cilantro, too, and I think they’re a nice addition to your awesome-looking salad.
cheerio!
Hi Mari: Thanks!
Paz
This is simply gorgeous. Paz. i love these kinds of salads as they make a lovely meal in itself.
Hi Paz- so this is your other blog! And it’s just as wonderful as your NY Minute.
We love salads here too so your content is perfect for me. Great, clean, easy to read layouts and terrific photo tie-ins of scenes around NY.
Guess that makes TWO bookmarks for you on my bar!
Glad I found this.
Really smart looking site. I zone out when blogs get too cluttered and yours is perfect.
Hi Meeta! Yes, I really do love these types of salads, too. They’re filling.
Bonnie! Hi! Welcome to my food blog. I can imagine all the delicious salads and foods served to you in St. Croix. Thanks for your kind words about both blogs. I’m glad you could stop by.
Best,
Paz
Looks tasty. Black beans are one of my favorites and of course, cilantro.
Will have to try it this week.
Looks delicious!
I am a great believer in the miraculous healing power of beans. Oh, when properly cooked, they are sooooo good.
Hi Frank: Let me know what you think when you try it.
Chocolate Lady! Yeah! They are sooooo good! Yum!
Thanks for stopping by,
Paz
Cilantro… she had you hooked from the beginning! The salad sounds wonderful.
We keep canned blackeyed peas in the refrigerator for salads. Bush’s brand cans them from fresh rather than dried, and they stay whole that way. I also keep fava beans in the refrigerator when I can get them. Our town doesn’t carry fava beans at regular grocery stores, I have to find Mediterranean/Mideastern groceries if I crave them. And I do crave them often (we had them for breakfast every day in Egypt the week we were there and now they are a favorite).