A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.

No-Cook Black Bean Salad

red onion

avocado,

cilantro leaves

lime juice

olive oil

garlic,

salt

salad greens

medium ears corn, kernels removed,

grape tomatoes, halved

(15 ounce) can black beans, rinsed

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


Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.


Good salad but disappointed in the dressing-a bit thick but still tasty. I added rotisserie chicken otherwise bland You like bland this is the salad for you sorry had to be honest

This was really yummy and got rave reviews. The dressing can be made ahead and refrigerated it won t discolour. I ve never tried soaking onions it worked really well left the flavour without the overwhelming taste and odour. I will be making this often.

We loved it!  Not bland at all, but I did add more lime juice to the guac dressing.  Otherwise made it as written. Delicious!

no-cook black bean salad

Total: 30 minutes

Author : Hilary Meyer

Ingredients

Instructions

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