Healthy Southwest Avocado Bean Salad

The perfect side dish for those outdoor days of summer.
By | August 06, 2015


Drain black and pinto beans and pour into a large bowl, preferably one that's portable and has a lid!

Add sea salt and mix with beans.

Dice the onion and add to the bowl.

Chop tomatoes into ½ pieces and toss into the bowl.

Dice the avocados into ½ pieces and toss into the bowl.

Add 1 tablespoon of lemon juice to the bowl.

Add seasonings and mix everything together until well combined. If needed, add a hint more salt.

Recipe and image courtesty The Fitchen.  To find more information and recipes visit The Fitchen.

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  • 1 15 oz. can of black beans
  • 1 15 oz. can of pinto beans
  • 2 tomatoes, on the vine or roma
  • 2 ripe avocados
  • ⅓ cup frozen or fresh corn
  • 1 tablespoon lemon juice
  • ½ cup yellow onion
  • ½ tablespoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon oregano
  • a pinch of allspice
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