Instant Pot Mexican Beans Salad with Creamy Avocado Vinaigrette Dressing | Healthy and Filling Everyday Salad

How to Make Mexican Beans Salad with Avocado-Vinaigrette Dressing
Hello Foodies,
         This quick and easy to make, vegan, and creamy beans and avocado salad is my favorite summer meal. I can eat it for any meal(breakfast, brunch, or dinner). It is totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish too! I love avocados so much and eat them almost daily. 


And that is why I keep playing with this heart-healthy butter fruit and today here I am with a Delicious Mexican Beans and Avocado Salad recipe.
Video Recipe(with Dressing):


This Mexican salad is the perfect combo of fresh and colorful ingredients that will add the perfect pop to your summer table or a perfect side for your bbq grill. Made with fresh summer produce, such as corn, tomatoes, and avocado, and tossed in a bright and zesty Avocado-Cilantro Vinaigrette that’s easy to whip up in a minute or two.  It’s totally customizable with whatever greens, veggies, nuts, and (optional) that sound good to you.  It can also easily double as a main dish. 
You can add fruit, such as diced fresh mango, pineapple, or orange. If you like you can add a tbsp of sour cream to make it more creamy.


It’s my Favourite meal because this Vegan Beans Bowl of Salad is:
  • Creamy, light, and delicious.
  • It doesn’t contain oil or mayonnaise.
  • It’s a healthy lunch or side dish which contains plant-based protein.
  • Gluten-free, dairy-free, poultry-free
  • Fresh, healthy, and rich in fiber
  • Delicious, sweet and savory
So, I have 7 salad recipes(including this) that you can add to your collection/meal planner,  and this salad, in particular, is my go-to favorite:
Preparation Time: 10 Minutes; Cooking Time: 6 Minutes. 
Each Serving of Mexican Beans Salad Contains 189 Cal.


Ingredients:
To Cook Black Beans in the Instant Pot:
  • 1 Cup Black Beans Soaked in water for 5-6 hours
  • 1 Tsp Ground Cumin
  • 1 Tsp Salt
  • 4 Cups Water
To Make Mexican Beans Salad:
  • 1 Cup Avocado Vinaigrette Dressing
  • 1 Cup Black Beans (Cooked in the Instant Pot)
  • 1 Cup Cucumber, chopped 
  • 1 Cup Tomatoes, chopped
  • 1 Cup fresh Sweetcorn, boiled 
  • ½ Cup  Red Pepper, chopped 
  • ½ Cup Green Pepper, chopped 
  • ¼ Tsp Cayenne Pepper

Instructions:
To Cook Black Beans in the Instant Pot:
  • Soak Black Beans in the water for 5-6 hours.
  • Wash soaked beans under tap water until water runs clear.
  • Transfer the beans into the pot and add 2 cups of water
  • Add 1 tsp ground cumin and 1 tsp salt to taste.
  • Turn on the instant pot and add 2 cups of water.
  • Place the trivet and the beans pot.
  • Close the lid and place the vent on the sealing position. 
  • Now, Pressure Cook on Manual Mode(Hi) for 6 minutes. 
  • NPR for 10 minutes and then release the remaining pressure manually.
  • Take the bean’s pan out and drain the water from the beans and let it cool.

To Make Mexican Beans Salad:
  • In a large bowl, toss the beans with red and green bell pepper, cucumber, sweetcorn, and tomatoes. 
  • Pour prepared avocado vinaigrette dressing and sprinkle cayenne pepper and mix well.
  • Taste and adjust seasonings and add more salt/pepper/lime juice if needed(If you like you can add a tbsp of sour cream to make it more creamy).
  • Garnish with fresh herbs and let it sit for 5-10 minutes and serve with Mexican Corns. Enjoy!!!

Storage and Shelf Life: 
  • Store any leftovers in an airtight container in the fridge. 
  • They will last about 2 days in the fridge.
  • Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or fruit salad or any other salad.

Tips to Make Pasta Salad:
  • Cook beans in the instant pot (remember it should not mushy) so that the beans stay soft when it cools.
  • Let your beans cool completely before tossing it with the other ingredients.
  • Taste and adjust the salt and pepper accordingly. 
  • Add more lemon juice if you prefer a tangier salad.
  • Save some veggies, avocado dressing, and herbs for garnishing.
Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 189 calories, along with 21 g carbohydrates, 8 g dietary Fibers,  7.9 g fats, and 6.1 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Appliances used: 
  • I used my KOIOS 4-in-1 Multifunctional Hand Blender and Food Processor to make the creamy avocado dressing. It has a high and low pulse speed so you can make the sauce pretty smooth and silky.
  • Also, I have used my 8 qt. Instant pot to cook Black Beans.
Variations/Substitute Options:
These tasty Mexican salad toppers are delicious! I’ve included a mix of vegan, vegetarian, and non- vegetarian options.
Veggies: 
  • The more veggies, the more healthy pasta. Here are some options: 
  • You can use Fresh Dill, Parsley, Basil. Also, you can use Asparagus (blanched and chilled), Broccoli, Cauliflower, Snow, Sweet or Sugar Snap Peas, Olives, Onion. 
Seeds & Nuts:
  • You can use Pumpkin Seeds, Sunflower Seeds, Sesame seeds, Cashews, Almonds, Pistachios too.
Pasta Options:
  • To make this gluten-free, use any gluten-free pasta you’d like and cook it al dente.
  • Use your favorite variety of pasta shells & shapes:
  • You can use Bow-Tie Farfalle, Mini Shells, ABC Pasta, Elbow Macaroni, Spaghetti noodles, or Tortellini.
Cheese Options:
  • Cheddar, Mozzarella, Feta, Parmesan Cheese.
Protein Options:
  • Shredded Chicken, Turkey, Scrambled Egg, Shrimps.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.
Eat Healthy, Stay Healthy!!!

4 comments:

  1. It would be ideal if you let me know in case you're searching for an article essayist for your site. You have some truly incredible posts and I feel I would be a decent resource. On the off chance that you ever need to take a portion of the heap off, I'd totally love to compose some material for your website in return for a connection back to mine. It would be ideal if you send me an email if intrigued. Much obliged to you! vinagreta para ensalada

    ReplyDelete
  2. This is a great inspiring article.I am pretty much pleased with your good work.You put really very helpful information. Keep it up. Keep blogging. Looking to reading your next post. Tocatlan

    ReplyDelete

Latest Video Recipes from YouTube

Insta Feed