
Mexican Black Bean and Berry Salad with Avocado Lime Dressing
vegan, gluten free, and packed with ton of zesty flavors!
Fresh and zesty Mexican Black Bean, and Blackberry Salad loaded with veggies and topped with zesty, creamy yet vegan avocado-lime dressing. This is not your average Bean Salad recipe! I'm telling yaa ;)
Doesn't it look delicious, loaded, and bursting with flavor??
Remember, I told you about my barometer of measuring "how we eating anytime of the year"?! It starts showing a red-alert if I skip sharing/eating a salad, for few days. :) To make sure we include more and more fresh raw produce into our diet, at least twice a week, if not more, I make sure to serve salad for dinner or lunch. You know, Vishal and I, are addicted to salad for lunch. I also adore salads, because these help me, get both of us, daily recommended supply of fresh vegetables and fruits.
This beautiful, colorful salad is not just healthy, it tastes delicious and also is very easy to prepare. Once you have blended the creamy Avocado Dressing, rest everything is just assembling the ingredients.
Creamy, tangy, zesty Avocado-Lime dressing is packed with ton of flavor and has ONLY good fats to offer from our humble avocado, of course! I suggest, blend a big JAR as it tastes scrumptious!
Ask me, I can eat it with spoon or even drink with a straw ;)
For this salad, I have used chopped crisp romaine lettuce, hearty black beans, juicy corn, whole plum blackberries, sweet grape tomatoes, some pepitta seeds for crunch and lots and lots of creamy avocado dressing. I must say, this salad is very versatile. You can use any ingredient of your choice. I mean, replace black beans with chickpeas, use any berries, like raspberries, or strawberries instead of blackberries, even you can use any salad green of your choice!
I'm so fond of salads for lunch, that want to declare #saladforlunch moment!!
No kidding! Include more salads in your diet for a healthy YOU, today and tomorrow!! Let's fix health one-day-at-a-time and with one-healthy-salad-at-a-time!! And I have a long list of salads, for you to start today, and keep going for months!
Speaking of which, let's look at the merits of this salad, one more time:
1. This salad is vegan and also gluten free!
2. Even though vegan, you will not feel deprived of creaminess with zesty and creamy avocado dressing.
3. This salad is also nut-free, and soy-free.
4. You can bring this salad to dinner or lunch table in just 15 minutes!! How cool is that??
This Mexican Black Bean Salad is truly a feast for all five senses. It’s an crunchy, flavorful, and colorful dinner/lunch option: perfect for spring and even summer season. These days, this salad is on top of my menu-list! I just finished a batch of this salad for lunch as I'm sharing this post with you!
I hope you will enjoy it too!
Have a great day!
Savita
Few of my favorite summer salads:
Mexican Black Bean and Berry Salad with Avocado Lime Dressing

Ingredients
- 1 Avocado
- 1/4 Cup Lime (lime juice, juice of about 3 limes)
- 1 Cup Cilantro
- 1/2 tsp Black Pepper
- Salt (adjust per taste)
- 3 tbsp Olive Oil
- 1 Jalapeno (seeds and stem discard, use half if don't like spicy)
- 1 Cup Black Berries (Or use blueberries or raspberries, if you refer)
- 2.5 Cup Black Beans (2, 8 ounce cans, drained and rinsed)
- 1 Cup Corn (fresh corn steamed, or frozen thawed)
- 2 Cup Cherry Tomatoes (halved)
- 1/2 Cup Pumpkin Seeds
- 2 Cup Baby Romaine (chopped)
- 1 Cup Cilantro (a small bunch, chopped)
Avocado-Lime Dressing
Black Beans Salad
Directions
-
1. To make dressing, in a food processor jar, process jalapeno, avocado, lime juice, cilantro, black pepper, olive oil, and 1/4 teaspoon salt. Make a smooth dressing, then taste and adjust salt and black pepper. Set aside.
-
2. To assemble salad, in a large salad serving bowl, add chopped romaine, cherry tomato, corn, black beans, black berries, half of pumpkin seeds, and chopped cilantro. Pour dressing over and gently toss to combine.
Additional Notes
You can use fresh corn steamed or fire roasted, or frozen corn soaked in boiling water for 5 minutes. -
3. Garnish with remaining pumpkin seeds. Serve chilled or at room temperature.
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