If you’re looking to impress with a sophisticated Stuffed Avocado Salad recipe that’s simple, sweet, and totally delicious, try this Southwestern Stuffed Avocado With Black Bean Salad recipe. This recipe is completely vegan and gluten-free, made with no added oils, salt, or sugar, and is made with all natural whole plant foods, packed with disease-preventing qualities. With limited ingredients (many of which are shelf-stable), you can make this delicious stuffed avocado dish in about 10 minutes. The real inspiration is a couple of ripe avocados. Then move on to some basic ingredients—canned black beans, frozen corn, onions, tomatoes, spices, and herbs—and you’re good to go!
I am a huge fan of avocados, which are nature’s unique treasures because they are fruits rich in healthy fats. I’ve had a 50-year-old avocado tree growing on my property in Bradbury, California for 19 years, and I’ve had the deepest pleasure of harvesting the gorgeous, plump avocados in November all the way through June. And then I’d head to the farmers’ market to fill in the gaps for the harvest.
Now that I’ve moved to Ojai, I’ve planted four new avocado trees in many varieties. I even salvaged an amazing pit of an amazing Guatemalan avocado to start an avocado tree a few years ago, about to plant in my small garden. It’s so exciting that I’m just starting to get my first avocado harvest.
You’ll always find avocados in my kitchen for salads, sandwiches, breakfast rolls, and even bread. It’s not a good day without them! And if you are focused on eating a vegan diet rich in whole foods, this is one of the plant foods that you should include in your diet more often. Learn more about the benefits of avocado over here.
This stuffed avocado recipe is just as beautiful as it can be served on a salad plate lined with lettuce leaves as an appetizer for a special meal. It’s also great as a topping on a huge green salad as the star of your meal—packed away for lunch at work, for example. It’s also great with fresh corn tortillas (Learn how to make them over here). You can mix the ingredients up a bit, too—when the tomatoes are out of season, use canned, drained tomatoes and try a different type of bean, such as pinto or chickpeas.
This delicious and super simple 10-minute recipe for Southwestern Avocado Stuffed with Black Beans is healthy, gluten-free, vegan, and made with no added oils, salt, or sugar.
- 2 Ripe little avocado
- Half a cup canned black beansWashed, dried
- 1/2 cup frozen cornthawed (may use canned or fresh, cooked)
- Half a cup chopped red onion
- 2 tablespoons section fresh coriander
- 1 chopped medium tomatoes
- 1 carnation garlicminced
- 1 young jalapeno peppersmall cubes
- Half a teaspoon cumin
- pinch of salt (optional)
- juice ½ Lemon
- Cut the avocado in half lengthwise, exposing the hollow and pit. Remove the hole. Do not peel off. (May loosen avocado gently by passing spoon around edge of avocado flesh, if desired.)
- Mix the remaining ingredients together in a small bowl.
- Place each avocado half on a small salad plate. Fill the cavity with the salad mixture, letting it overflow onto the plate.
- Preparation time: 10 minutes
- category: Appetizer
- dishes: American
Key words: Stuffed Avocado, Avocado Salad Recipe, Avocado Recipe
For other recipes that contain avocado, try:
Spicy Sorghum Salad with Avocado
Avocado toast with garlic
Arugula salad with radish and avocado
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