Chilled Avocado and Kidney Bean Salad

A vibrant bowl of Avocado and Kidney Bean Salad with a serving spoon.

No ratings yet

This cool and refreshing Chilled Avocado and Kidney Bean Salad is the best bean salad with avocado and is the perfect BBQ side dish or vegetarian main course. It has healthy, delicious ingredients and is a no-cook dish that takes only minutes to prepare.

Prep Time10

Total Time10

Course: BBQ Side dish, cold side dish, healthy side dish

Cuisine: American

Keyword: avocado and bean salad, avocado and chickpea salad, chilled avocado and bean salad, easy bbq side dish, no cook side dish

Servings: servings

Calories: 72kcal

Author: Renee Goerger

Equipment

paring knife optional for peeling and dicing avocado
chef's knife for chopping scallions and cilantro
cutting board for chopping scallions and cilantro
can opener
strainer for draining beans
citrus juicer optional
measuring cups and spoons
plastic wrap

Ingredients

For the salad:

2 ripe avocados peeled, pitted, and diced
1 can (15 ounces) dark red kidney beans, drained and rinsed
1 can (15 ounces) light red kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans drained and rinsed
¼ cup chopped scallions
¼ cup chopped cilantro, plus additional for garnish optional

For the dressing:

¼ cup avocado oil
¼ cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons granulated sugar
¾ teaspoon chili powder
¾ teaspoon smoked paprika
1 teaspoon garlic powder
⅛ teaspoon kosher salt
½ teaspoon black pepper

US Customary - Metric

Get Recipe Ingredients

Instructions

For the dressing:

Whisk together all the dressing ingredients in a small bowl and set aside.

For the salad:

Add all the prepared ingredients into a large bowl, and stir gently to combine.
Pour the dressing over the salad and stir gently, but thoroughly, to combine.
Place plastic wrap directly on the salad and chill in the refrigerator for 4 hours before serving.
Top with additional chopped cilantro before serving, if desired.
Serve chilled.

Video

Notes

Store in the refrigerator for up to 3 days with a layer of plastic wrap directly on top of the salad, after adding it to an airtight container.

Not recommended for freezing.

Nutrition