What do I like to look for in a recipe? Easy, budget friendly, flexible and satisfying. That is exactly this salad. Basically whatever you have in the fridge, you can throw it in. Want to change up the beans? go ahead. Don’t like peppers (or something else) leave it out or better yet add different veggies. Want to go for more of an Italian feel? Say no to the lime and seasonings and add balsamic, basil and maybe some oregano. The possibilities are endless.

I usually make my own beans. Just to make it easier for you all, I used a can here, rinsed well because of the salt content. Please adjust the salt amount for personal taste and if you use scratch beans – they usually require a bit more salt.

Difficulty: Beginner Prep time 15 mins Total time 15 mins
Servings: 6



  1. Gather all ingredients, and start chopping.
  2. Mix all vegetables and beans together in a large bowl.
  3. In a small bowl, add oil, lime juice, chili powder, garlic, cumin, salt, pepper and jalapeño (if you want the heat) and mix well. Add to salad and toss well.
    The avocado will mash a bit. This is great. It almost makes it a creamy dressing. Enjoy right away or let marinate a few hours in the refrigerator before serving.
Keywords: beans, salad, tex-mex, avocado

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