Black Bean Salad

01Ingredients

400g cooked black beans (or 150g dried, soaked and cooked)
1 capsicum, diced
1/2 red onion, finely diced
1 avocado, diced
150g cherry tomatoes, halved
2 tbsp lime juice
2 tbsp olive oil
1/4 cup fresh coriander, chopped
Salt and pepper, to taste

02Method

Drain and rinse black beans if using tinned, or cook dried beans until tender.
Combine beans, capsicum, red onion, and cherry tomatoes in a large bowl.
Whisk together lime juice and olive oil for the dressing.
Pour dressing over the salad and toss gently to combine.
Stir through avocado and coriander just before serving, and season with salt and pepper.

03Notes & substitutions

Swap black beans for pinto or kidney beans - the same dressing works well.
Add a diced jalapeno for heat.
Crumbled feta or a handful of corn kernels both make good additions.
Vegetarian and vegan as written.

04Common mistakes

Adding avocado too early — it turns mushy and bruised if tossed through with everything else; add it right at the end.
Not rinsing tinned beans — rinsing removes the starchy canning liquid, which otherwise makes the dressing taste dull.
Under-seasoning — beans and tomatoes need a decent amount of salt and lime to taste bright rather than flat.

05Storage & leftovers

Fridge

Without avocado, up to 3 days in an airtight container.

Freezer

Not recommended - the fresh vegetables and avocado don't freeze well.

Serving

Add avocado just before eating for fresh colour and texture.

More About This Recipe

06Ingredient notes

Black beans. Home-cooked beans hold their shape better than tinned, though tinned is a completely fine, faster option.

Avocado. Slightly firm rather than very soft holds up best when tossed through the salad without turning to mush.

Lime juice. Freshly squeezed tastes brighter than bottled - worth the extra minute if you have a fresh lime.

07Troubleshooting

Salad tastes flat. Almost always needs more lime juice or salt - taste and adjust just before serving.
Avocado has browned. Normal if made too far ahead - add avocado at the very last minute to avoid this.
Salad is watery. Tomatoes release liquid as they sit - drain briefly or serve soon after dressing.
Beans taste bland. Under-seasoned or not rinsed - rinse tinned beans well and season generously.

Frequently Asked Questions

Can I use dried beans instead of tinned?

Yes - soak dried black beans overnight, then boil hard for at least 10 minutes before simmering until tender, the same as any dried bean, to destroy natural toxins raw or undercooked beans contain.

Why add the avocado last?

Adding it right at the end stops it from getting mushy or bruised from being tossed through the salad too much.

Can I make this ahead of time?

Yes - prepare the beans, vegetables, and dressing up to a day ahead and refrigerate separately, then add the avocado and dress just before serving.

Can I use a different herb?

Yes - parsley works well in place of coriander if you are not a fan.