Bean salad

Bean salad with avocado and tomatoes. Image: Marele van Zyl

Bean salad with avocado and tomatoes: Satisfying and delicious

Prepare a terrific light lunch on a hot summer’s day with this bean salad with avocado and tomatoes.

Bean salad

Bean salad with avocado and tomatoes. Image: Marele van Zyl

Stay healthy this summer with a delicious bean salad with avocado and tomatoes. It is a fantastic option for a hot summer’s day when it is too hot to cook. This appetising bean salad includes lime juice, red onion, and cilantro. These ingredients add so much flavour to the salad that you will be licking your lips to savour the tasty dressing.

The beans in this salad provide some meaty substance to this dish making it a good option as a light lunch. Simply combine all the ingredients together as explained in the method below and enjoy in less than 15 minutes.

Sometimes when it is extremely hot during the summer, just switching on the stove or oven will make you feel even hotter. In addition to that, very few people would want to eat a hot meal when the sun is scorching down on the earth. Those are the days that you bring out this refreshing recipe.

Let us know if you have prepared this delicious bean salad with avocado and tomatoes.

Bean salad with avocado and tomatoes recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy
Prep time




  • 1 can 1 of beans (your choice)

  • 2 teaspoons 2 white balsamic vinegar

  • 1 1 avocado, diced into pieces ½ inch square

  • 1 teaspoon 1 fresh lime juice (or more if you’re using two avocados)

  • 1 cup 1 chopped tomatoes or cherry tomatoes cut in half

  • ½ cup ½ finely chopped red onion

  • ½ cup ½ finely chopped cilantro (more or less to taste)

  • 2 teaspoons 2 olive oil, or a bit more

  • fresh ground black pepper and sea salt to taste


  • Rinse the beans well with cold water until no more foam appears. Let the beans drain well for at least 10-15 minutes.
  • Blot the beans dry with a paper towel, place in a plastic bowl, and toss with white balsamic vinegar. Let the beans marinate in the vinegar while you prep other ingredients.
  • Cut avocado into ½ inch pieces and place in a small bowl. Toss with lime juice. (Remember to double the lime juice if you use two avocados.)
  • Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
  • Chop red onion and cilantro.
  • Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
  • Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice.
  • Serve immediately, at room temperature.


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