Black Bean Salad

This black bean salad is one of my summer faves, but you can make it year-round if you’d like! it’s the perfect nourishing addition to any dinner, snack, or BBQ. 


1. Don’t use canned chickpeas if not tolerated. I recommend soaking dried chickpeas overnight, then cooking them in the instant pot with one sheet of kombu to improve tolerance. 

2. If using canned chickpeas, buy BPA-free cans to prevent endocrine disruption. 

Black Bean Salad



Prep time




  • 1 can black beans (toss in extra virgin olive oil, sea salt, and cumin before adding to mixing bowl)

  • 1/2 small red onion (soak for 15 minutes to remove sharp flavor)

  • Handful of cilantro, chopped

  • Cherry tomatoes, halved

  • 1 avocado, cubed

  • 1/2 lime, juice

  • Sea salt and cumin, to taste


  • Mix all ingredients (minus avocado) in a large bowl. Add avocado, mix, and serve with your favorite chips!

    Hi, I'm Gabriela

    I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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