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.


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 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!!!

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