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Avocado Asian Black Bean Salad

"Avocados are stars of fusion cuisine. Their mild, rich flavor and creamy texture makes them perfect partners for spicy Asian food, Mediterranean specialties, Latin American dishes, traditional American favorites and many others. This contemporary Asian-flavored recipe takes bean salad to a whole new level. It's great for a holiday event, pot luck, or an easy side for chicken from the deli rotisserie or leftover turkey. Or use the combo as a main dish. Beans make it a high protein/high fiber special. We guarantee you'll be asked for the recipe."
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Ingredients

50 m servings 289 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.

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Reviews

Read all reviews 12
  1. 20 Ratings

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Most helpful positive review

Excellent! Reaffirms my love of both avocado and black beans. The only change was swapped chili sauce for chili oil as I don't have chili oil. It seemed too wet and was a little mushy the next d...

Most helpful critical review

To be honest I really didn't care for this recipe. I made it like the recipe reads except I used a yellow pepper because that's what looked good at the market. It could be my taste buds but if I...

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Excellent! Reaffirms my love of both avocado and black beans. The only change was swapped chili sauce for chili oil as I don't have chili oil. It seemed too wet and was a little mushy the next d...

To be honest I really didn't care for this recipe. I made it like the recipe reads except I used a yellow pepper because that's what looked good at the market. It could be my taste buds but if I...

Pretty good. I wasn't sure what sweet red pepper was, so I used a red bell pepper. I was nervous about it because I don't really like raw peppers, but it worked so well with the combination th...

This is one of the tastiest black bean salads I've made - a nice subtle flavor change from the usual. I'd recommend using lime juice instead of lemon.

Delicious! I had everything on hand except hot chile oil so I used chili garlic sauce instead. Also added one extra tblsp of sesame oil, 1/4 head of red cabbage, 2 cloves of garlic and sesame ...

LOVE THIS SALAD. I have added tomatoes and corn to this salad. I don't have any hot chili oil so I dont use that. Also to make it even healthier, I use Braggs Amino Acids in place of soy sauce.....

WOW. This was astoundingly good. The sesame/chili oil was perfect in this. So happy I found this recipe. It has moved up to my favorites that I'll want to make again!

I LOVE LOVE this salad!! This will be added as one of my favorites.

Great taste but I found the avocado didn't provide much in the way of flavour although gave a texture contrast. Definitely let this sit to marinate a bit, let everything meld together. There w...