Best Avocado Black Bean And Pineapple Salad Recipes

Avocado and Black Bean Salad image

Provided by Irish Rose

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1/4-1/2 cup onion, chopped
3 roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil

Steps:

Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9

Black Bean Pineapple Salad Recipe - (4.2/5) image

Provided by mjensen

Number Of Ingredients 11

4 1/2 cups cooked black beans or 3 (14-ounce) cans, drained and rinsed
2 cups pineapple, chopped
5 stalks green onions, chopped
1 bunch cilantro, chopped
2 sweet red pointed peppers, chopped
3 ears corn, cooked and kernels removed
1/2 cup white or red onion, finely chopped
1/4 cup fresh pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon lime juice
Fresh ground pepper, to taste

Steps:

In a big bowl, combine the black beans, pineapple, onions, cilantro, red pointed peppers, corn and red onions; mix well. In a separate bowl, mix together pineapple juice, vinegar and lime juice. Pour over salad and toss. Add fresh ground pepper, to taste. Toss and serve.

Mediterranean Avocado and Black Bean Salad image

Provided by Epi Curious

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 10

4 avocados, peeled and cut in chunks
1 pint cherry tomatoes, halved
1/2 red onion, large, minced (about 2/3 cup)
1 cup cilantro, fresh, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup olive oil
2 limes, juice of (I prefer to use 3 small key limes but either will work)
salt & freshly ground black pepper, to taste

Steps:

Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).