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Black Bean, Avocado, Cucumber and Tomato Salad

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A little lime and cilantro make this Black Bean, Avocado, Cucumber, and Tomato Salad a perfect companion for air fryer chicken breast, grilled chicken or steak. You can also serve this with chips as a dip, or serve it over grilled salmon.

Black Bean, Avocado, Cucumber, and Tomato Salad
Black Bean, Avocado, Cucumber Tomato Salad

My girlfriend made this refreshing black bean avocado salad years ago at a party, and we’ve made it a tradition at summer cookouts. It is the perfect side dish to take to a party in the summer or serve it with chips as a dip. I’ve also served this over grilled salmon, it’s so versatile! If you like this bean salad recipe, you may also like my Southwestern Salad made with corn, this salad with quinoa and mango, or my Fiesta Bean Salad.

Black Bean, Avocado, Cucumber, and Tomato Salad

I first posted this black bean salad recipe back in 2020, and recently updated the photos. This salad is always a crowd pleaser, it’s so fresh, healthy and delicious.

Black Bean Avocado Salad Ingredients

  • Black Beans: Canned black beans are an affordable pantry staple that I always have on hand. They’re so easy to add to many recipes. Just open the can and rinse and drain the beans in a colander.
  • Tomatoes: I used two medium tomatoes, but you could also use grape or cherry tomatoes.
  • Avocado: Dice two small avocados. You can drizzle them with fresh lime juice to prevent them from browning too quickly.
  • Cucumber: The cucumbers give this black bean salad a wonderful fresh summer flavor. If you don’t have a seedless English cucumber, cut out the seeds of a regular one.
  • Red Onion: Sub white onion or scallions.
  • Cilantro: If you’re not a cilantro fan, skip it. You could add minced garlic or jalapeño for extra flavor.
  • Lime Juice: Juice two limes over the bean mixture.
  • Salt and Pepper: Season to taste.

How long is black bean salad good for?

Leftovers make great, quick lunches and will hold for three days in the fridge. If you want to make this ahead, I do recommend adding the avocado right before eating it so it doesn’t turn brown and mushy.

What to Serve with Black Bean Avocado Salad

This black bean salad is an easy summer side for so many different meals:

Black Bean, Avocado, Cucumber, and Tomato Saladblack bean salad with cucumbers and tomatoes

More Black Bean Recipes You’ll Love:

Black Bean, Avocado, Cucumber and Tomato Salad

4.84 from 12 votes
A touch of lime and a little cilantro makes this black bean, avocado, cucumber and tomato salad a perfect companion for grilled chicken or steak.
Course: Appetizer, Dip, Salad, Side Dish
Cuisine: American
Black Bean, Avocado, Cucumber, and Tomato Salad
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Yield: 10 servings
Serving Size: 1 /2 cup


  • 1 seedless cucumber, peeled and diced
  • 2 medium ripe tomatoes, diced
  • 2 hass avocados, diced
  • 15.5 oz can black beans, rinsed and drained
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, minced
  • 2 limes, juice of
  • salt and fresh pepper, to taste


  • Combine all the ingredients and season with salt and pepper to taste.
    black bean salad ingredients
  • Keep refrigerated until ready to serve.

Last Step:

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Serving: 1 /2 cup, Calories: 94 kcal, Carbohydrates: 12.5 g, Protein: 3.5 g, Fat: 4 g, Saturated Fat: 0.5 g, Sodium: 152 mg, Fiber: 4 g, Sugar: 1.5 g


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110 comments on “Black Bean, Avocado, Cucumber and Tomato Salad”

  1. Made this for our dinner with our son and daughter in law tonight to go with smoked pork chops from the pellet smoker. I tasted it already and it is fabulous!

  2. I just made this for the first time and really like the “fresh taste” it brought to my taste buds! Simply an easy dish to put together and the only thing I did was used the cilantro sparingly and added a bit of minced garlic. Yummy! Thanks for sharing.

  3. I used parsley instead of cilantro. Also I juiced a lemon.The whole family loved it. This recipe goes in the recipe file.

  4. I made this 3 times. First time for a family get together, next for me & husband & last night for a pot luck. It’s so good!!

  5. Do you do a complete nutritional breakdown?
    Sodium count is very important due to blood pressure and diabetes issues in my family

  6. My very favorite! Now, I have so many cucumbers and tomatoes and this is perfect! If I have left overs, I make a burrito, adding lettuce and cheese. Yummy.

  7. Love the combination of fresh flavors. I didn’t have any cucumber, but the salad was still very tasty. I added 1 chopped serrano pepper for some heat and it was delicious. I’ve made one similar salad before with grilled chopped cactus instead of cucumber and black beans. I sometimes like to sprinkle a little feta cheese. Thank you for sharing this recipe.

  8. This was so fresh and delicious for a summer side dish. Served alongside grilled cilantro-lime chicken it was so light and tasty. 

  9. Stumbled across this on google because I didn’t know what to do with these ingredients I had in my house. This is very good but I had to modify it based on what I had.
    Used half an avocado 
    Used lemon instead of lime
    I only had one small Persian cucumber 
    Used cherry tomatoes 
    Added a couple of shakes chili flakes and aji panca paste for spice

    Sprinkled some cheddar cheese on top and scooped it up with brown rice tortilla wrap

    YUMMMMMMM & Thanks 

  10. I love this, but I also add small chunks of watermelon, mango, peaches, or even peppers or strawberries. Can’t eat enuf of it. Oh yes and don’t forget some frozen corn, thawed and cooked a bit!! Delightful!

  11. Pingback: Salads | Pearltrees

  12. Avatar photo
    Pam Hackbarth

    I am making this tonight for a side with the Cubano Style stuffed pork tenderloin from your Skinny Taste Cookbook! I Love it!! Do you think I can stuff the tenderloin ahead and roast it in a few hours?

  13. I am adding grilled corn with shaved parmesan and Newman's Own balsamic vinaigrette lightly drizzled over the top.

  14. Avatar photo
    Sherry Summers

    I did not have enough of corn from the cob, so i added sweet peppers, and baked a potato, added garlic salt very good!!!

  15. My husband and I LOVED this dish!! Such simple and wholesome ingredients (and easy to make) made a wonderful side dish. I almost ate the whole thing myself. I love your recipes!! You are a huge help to this WW girl. Thanks Gina!! 🙂

    1. You might try jicama — it has a fairly neutral flavor and nice crunch. I added that, with more lime juice and a little grapeseed oil and served it over Seeds of Change brown rice & quinoa for a more complete meal. Delicious!

  16. This was delicious when I first made it. I've just started using avocados, and I'm wondering- do recipes with avocados need to be eaten immediately? It seems the avacado in my foods turns funny and mushy by the next day. Is this inevitable or is there a way to help this, like lemon juice with apples? I cut this recipe in half, but even five servings for one person is three days worth! Thanks!

    1. Avatar photo

      anytime you've cut up avocado, it's a good idea to leave the seed in it — helps it stay fresh for longer.

  17. This is so refreshing! Great for the summer. I brought it to a fourth of July party and everbody loved it!!

  18. I make this but I add a seeded chopped jalapeno. I'm making it today to add to taco salad. It's so good!!!!

  19. I made this for dinner tonight, or at least a version of this. I only used tomatoes, cucumber and black beans, a pinch of salt, some crushed garlic and balsamic vinegar. So glad to find a new way to use balsamic as I love the taste of it. I would never have thought to use black beans in a cold salad, I only ever use them in taco soup. I am SO happy to have found your blog. I just joined WW a few days ago and am loving looking through the recipes and no I will be making MANY MORE of them in the near future.

  20. I made this yesterday, I agree! It was easy and very tasty. Then only problem I had and well to be quite honest, is I had a ton gas all day into the night.. That's the only part I didn't like about having ate it 🙁 Other than that. It was a good lunch.

  21. I made this tonight and only used one avocado to keep the points lower as a side dish. It was outrageous! The flavor is so amazing in this dish. I will be making it again!

  22. How long does this stay in the refrigerator? How long before serving it should you make it or can you make it?

  23. Just made this- AMAZING!

    I used everything except 1 less avacado, 1 less tomato, and I added a fuji apple…I also used a tbsp of lime juice that was bottled…anyway adding the apple was just for fun and actually worked great by giving a bit of tangy then sweetness! 🙂 LOVE your blog… :)))))) My servings were 1 cup, serving 6 and 114 calories :)))

  24. This was excellent. We used it to top our turkey tacos.
    Thank you for sharing your tasty, healthy recipes that I can feed my family.

  25. Hi Gina, I was wondering what the nutrition amounts would be for this salad without the beans? We made your cuban style black beans with this salad (minus the beans) on the side. By the way, I have loved every recipe of yours I have tried, which is alot! I have lost 12 lbs in 2 months eating your delicious recipes! Thank you so much!

  26. there is nothing better than this! made it over 10x this summer! everyone wants the recipe! try it with mango! yum!

  27. What would a serving size be, 1 cup, half a cup?
    I always have a problem deciding what a serving size is with salad recipes or soup recipes if it isnt' stated. If it is stated and I missed it, sorry…

  28. This was SO GOOD! I added 1 clove pressed garlic and 1/2 tsp cumin, mostly to make up for not putting cilantro in. I'm one of those people who thinks cilantro tastes like soap. I served it alongside your garlic and lime marinated pock chops, and it was a hit with the whole family! This is going to my next BBQ! My hint: prep everything but lime and avocado first, and chill. Just before serving, toss the avocado pieces in your lime juice before adding both to the salad. This helps the avocado stay green longer.

    1. I just had it with left over lime and garalic pork chopes…very tasty…One thing, next time, I'll seed the tomatoes. This site is amazing. I also love the shrimp & avocado salad.

  29. I made this salad last night and had some of the leftover for lunch today. It actually tasted much better after sitting in the fridge over night! I also substituted parsley for cilantro because I am not a big fan of cilantro and it was still really good!

  30. I love this recipe! Super quick and great for two nights worth of a veggie dish (at least for two people)! I love the coolness of the avocado and cucumber together 🙂

  31. So tasty! I made this for lunch yesterday, mixed in a little bit of italian dressing and put it in a pita.

  32. Avatar photo
    It Is What It Is

    I turned my Mom's Club on to your site and one of them made this for our Mom's Nite Out last night. She added corn. It was so good. I thought it actually had a dressing and was surprised to find out it was just the lime and cilantro.

    I make a similar summer salad with shrimp and think I will throw some in when I make this so it will be a complete meal.

  33. Made this for lunch….Yummmmmm!!!! I will definitely be making this many many many more times. ~Christina~

  34. Absolutely wonderful! I have made several of your recipes they have all been GREAT! Thank you so much for posting them, it makes doing weight watchers easier.

    1. Avatar photo

      anytime you've cut up avocado, it's a good idea to leave the seed in it — helps it stay fresh for longer.

  35. Loved it!! I served this along with your Chicken Enchiladas recipe and it was a fabulous (and VERY filling!) meal. It was a perfect complement to the spicy enchiladas; cool and refreshing.

  36. My husband requested pork chops tonight for dinner. Was looking for something special to serve with them and I think this is it! I can't wait to try it. It looks so amazing. Thanks so much for a great recipe!

  37. Avatar photo
    Gina @ Skinnytaste

    Haas avocados are a smaller variety sold in supermarkets year round, with a creamy texture and great taste. They also have a distinctive skin that turns from green to purplish-black when ripe.

  38. Gina–What does 2 "hass" avacados mean? I would love to make this recipe. It sounds delicious.


  39. Avatar photo
    Heather (Mommy)

    This is AWESOME!!!! I made a BBQ chicken pizza and topped it with this salad and it was AMAZING. And i also topped it to the ground turkey and black bean enchilladas! WONDERFUL!!!

  40. simple, healthy, lovely, love it! beautiful photos! I hope you will submit this to! ~Kathy

  41. Hi Gina!! I blogged about this recipe today and did what I called a "remix recipe". I turned this delightful salad into a wonderful addition to my grilled chicken over greens but I tweaked a few things. Its here if you are interested in checking it out….

    As always, thank you for being an inspiration to make delicious, healthy and amazing WW friendly meals. 🙂 xoxo-Suzi

  42. Avatar photo
    Gina @ Skinnytaste

    @sherrie yes, cut the avocado with a knife criss cross, then use a spoon to scoop it out and you have diced avocado!

    @j- I'm sure this was great with turkey tacos, probably great over fish tacos too.

    @cari- I'll have to follow her! Let me know how you like everything!

  43. Avatar photo
    Cari D. Cruse

    Just found your site thanks to @Peppermint2Go on twitter…. everything looks SO delicious, & my hubby says to tell you he can't wait to start trying some of the dishes! 🙂

  44. I made tacos tonight using ground turkey cooked with taco seasoning and topped it with this salad. Needless to say it was excellent!

  45. I made this tonight and it is delicious!!! I added a can of diced green chiles for a little kick! Very good just by the spoonful. Definately a keeper!

  46. I am so glad you posted the pic of the avocado cut up before scooping from the shell. I never thought of doing it that way! I learn so much from this site. Thank you and keep up the good work!!

  47. This is delish! I added 1 garlic clove and 1 jalapeno pepper and left out the cilantro. We are going to eat it as a dip right now but I think it would also be good served over grilled chicken breast.

  48. It not only looks lovely, I'm sure it will taste great, am going to go make it now. I have a huge oversized avocado with smooth skin.

  49. Avatar photo
    Jane @ Sweet Basil Kitchen

    I have some cooked chicken that I will add to this recipe and serve it for our dinner today. Too hot to cook here in the heartland!

    1. Fresh parsley is my replacement when anything calls for cilantro. It lets still have that bright fresh taste but not overwhelming like cilantro.