For those days when you’re craving Mexican flavors but want something fresh, simple, and nourishing, this is such an easy salad to throw together. I made a batch tonight, and it was so good! The combination of crunchy celery and cucumber, creamy avocado, black beans, cilantro, garlic, and fresh lemon or lime juice makes it light but still really satisfying.
This is also one of those salads that tastes even better after it has had some time to sit and marinate. The citrus, garlic, cilantro, and vegetables all come together overnight, making the leftovers perfect for lunch the next day.
I love recipes like this because you can make a big bowl and keep it in the refrigerator for those moments when you need a quick, healthy bite without having to prepare an entire meal. Enjoy it by itself, scoop it up with tortilla chips, or use it as a fresh filling for tacos.
Ingredients
- 2 cups celery, thinly sliced
- 1 cup cucumber, chopped
- ½ cup bell pepper, chopped
- ½ cup cherry tomatoes
- 1 large avocado, chopped
- ¼ cup red onion, chopped
- 2 cups black beans, or 1 can, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 3 garlic cloves, minced
- Juice of 2 lemons or limes
- Salt and pepper, to taste
Directions
Combine all ingredients in a large bowl and gently toss together. Add salt and pepper to your liking.
Enjoy right away, or let it marinate in the refrigerator so all those fresh flavors have time to come together. It’s especially delicious the next day! 🥑🌿
