Beat the heat with this cold black bean salad recipe for summer


It’s summer and sometimes cooking on a stove or even the thought of eating something hot is the last thing on your mind. Instead, opt for a delicious cold dish with the recipe below to add to your seasonal repertoire before hunger sets in.

No-Cook Black Bean Salad

This classic black bean salad has a creamy addition of avocado and is perfect on its own or on a bed of your favorite greens.

Total time: 30 mins

Servings: 4


1/2 cup thinly sliced ​​red onion

1 medium ripe avocado, pitted and coarsely chopped

1/4 cup cilantro leaves

1/4 cup lime juice

2 tablespoons extra virgin olive oil

1 clove garlic, minced

1/2 teaspoon of salt

8 cups mixed greens

2 medium ears of corn, kernels removed, or 2 cups frozen corn, thawed and patted dry

1 pint grape tomatoes, halved

1 can (15 ounces) black beans, rinsed


Place the onion in a medium bowl and cover with cold water. Put aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down sides as needed, until smooth and creamy.

Just before serving, combine lettuce leaves, corn, tomatoes and beans in a large bowl. Drain the onions and add them to the bowl, along with the avocado vinaigrette. Mix to coat.

Recipe reproduced with kind permission from EatingWell.

Discover even more cold and no heat recipes here.


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