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
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Black Bean, Avocado, Cucumber and Tomato Salad

1
127 Cals 5 Protein 16 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 10 servings
COURSE: Appetizer, Dip, Salad, Side Dish
CUISINE: American
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.

Ingredients

  • 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

Instructions

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

Nutrition

Serving: 1/2 cup, Calories: 127kcal, Carbohydrates: 16g, Protein: 5g, Fat: 5.5g, Fiber: 6.5g
Keywords: bbq side dish, black bean salad, cucumber black bean salad

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101 comments

  1. On MyFitnessPal for some reason I’m getting 64 cals

  2. 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.

  3. It’s very tasty. Great recipe.

  4. 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.

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

  6. 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 

  7. 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!

  8. Used dill instead of cilantro – so good and refreshing!

  9. Pingback: Salads | Pearltrees

  10. Did you use an old english cucumber?

  11. 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?

  12. All your recipes are wonderful. Gina

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