Avocado Asian Black Bean Salad Recipe - Allrecipes.com
Avocado Asian Black Bean Salad Recipe
  • READY IN 50 mins

Avocado Asian Black Bean Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    50 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Aug 31, 2010

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!

 
Most Helpful Critical Review
Feb 22, 2011

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.

 

20 Ratings

Feb 16, 2010

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.

 
May 17, 2010

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.

 
Jan 04, 2010

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!

 
Apr 24, 2011

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.

 
Apr 19, 2011

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!

 
Jul 12, 2010

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

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 15.8 g
  • 63%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 945 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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