Ingredients for Avocado Orange Black Bean Salad
- 1 cup dried black beans
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 large navel orange
- 1 large avocado
- 1/4 teaspoon ground cumin
- 1/2 cup red onion, chopped
- water
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How to Make Avocado Orange Black Bean Salad
- Pick through 1 cup of dried black beans, discarding any damaged beans.
- Rinse the beans thoroughly under cold water.
- Place the rinsed beans in a large pot.
- Add enough water to cover the beans by 2 inches (approximately 4 cups).
- Bring the pot to a boil, then immediately remove from heat. Cover and let soak for 1 hour.
- After soaking, return the pot to the stovetop and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 30 minutes, or until beans are tender but not mushy.
- Drain the beans in a colander and rinse under cold water to stop the cooking process.
- Pat the beans dry with paper towels.
- In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon salt, 2 cloves minced garlic, and 1/4 cup chopped fresh cilantro.
- Peel and section 2 large oranges. Cut the orange sections into 1/2-inch pieces.
- Add the orange segments to the olive oil mixture and stir gently.
- Add the cooked black beans to the bowl and stir gently to combine.
- Mix well to ensure all ingredients are evenly distributed.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. (Can be made ahead!)
- Just before serving, peel and chop 2 ripe avocados into 1/2-inch pieces.
- Gently stir the avocado pieces into the salad. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
10g
Carbs
12g
