Recipe by Chileanavocados.org
"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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rice wine vinegar
soy sauce, low sodium
hot chile oil
Chilean Hass avocados
2 (16 ounce) cans
black beans, drained and rinsed
green onions, sliced
sweet red pepper, seeded and diced
cilantro or Italian parsley, chopped
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 day, as is the nature of avocado, but I used a slotted spoon to serve and the flavors were still great!
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 ever made this again I would eliminate the sesame seed oil all together. In my opinion that's what ruined it for me.
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 that I even ended up adding extra! I left out the hot chile oil because I didn't have any, but I added cayenne pepper instead to taste to give it a kick.
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 seeds. I'm sure it will be a hit tonight. Thank you!
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....no salt in it. I think I need to make this again tomorrow.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Asian Black Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
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