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:

• Mexican Beans Salad with Avocado Vinaigrette Dressing
• Healthy Summer Fruit Salad
• Instant Pot Taco Pasta Salad
• Mango Avocado Salad
• Detox Salad
• Vegan Instant Pot Avocado Pasta Salad
• Mango Salsa

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 bean pot.
• Close the lid and place the vent in 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 Beans 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 them 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!!!