Quick answer
What makes this recipe work
This recipe keeps the appeal of avocado and black bean salad but rebuilds it for a gluten-free kitchen: clear label checks, simple supermarket ingredients, realistic timings, and a practical cost per serving.
Research signal
Rebuilt from a popular recipe idea
This is an original basilly version of the avocado and black bean salad idea researched from EatingWell. It uses our own gluten-free method, safety checks, cost model, and swaps.
Source researchCook mode
Prep bench
Scaled cost
£4.72
Checked
0/5
Set up safely
Clean the board, pan, and utensils before starting Avocado Black Bean Lunch Salad. Check labels on avocado, black beans, lime, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- - Check sauces, stocks, spice mixes, sausages, cornflakes, oats, baking powder, and specialist free-from products every time because labels change.
- - Use clean boards, pans, colanders, toaster bags, and utensils if the kitchen also handles wheat.
- - Avoid shared fryers, open bakery bins, and bulk scoop ingredients for coeliac cooking.
Ingredients
- 1 tbsp Olive oil
- 1 pinch Salt and black pepper
- 300 g avocado
- 220 g black beans
- 120 g lime
Equipment
- Large bowl
- Knife
- Small dressing jar
Method
- 1
Set up safely
3 minClean the board, pan, and utensils before starting Avocado Black Bean Lunch Salad. Check labels on avocado, black beans, lime, plus any sauces, stock, spice blends, and toppings.
This is the step that prevents most accidental gluten exposure.
- 2
Prep
8 minSlice avocado, black beans, and lime into bite-sized pieces.
- 3
Dress
4 minWhisk a sharp dressing, then toss just before serving so the salad stays lively.
- 4
Finish
3 minAdd crunchy toppings last and taste for salt, acid, and heat.
Budget swaps
- Use own-brand tins, frozen vegetables, and larger gluten-free staple packs where available.
- Stretch the meal with rice, potatoes, beans, lentils, or salad rather than expensive free-from extras.
- Batch-cook the core filling and add fresh toppings only when serving.
Substitutions
- Use a certified gluten-free equivalent for any specialist bread, pasta, wrapper, stock, or sauce.
- Swap the main protein for beans, tofu, chicken, or tinned fish based on budget and dietary needs.
- Use dairy-free yogurt, cheese, or cream where needed; re-check labels on every swap.
Serve with
- Jacket potatoes
- Corn tortillas
- Soup
Storage
- Store dressed leftovers in a sealed container for up to two days.
- Not recommended for freezing.
- Serve cold or bring back to room temperature before eating.
FAQs
Is this the same as the avocado and black bean salad recipe from EatingWell?
No. It is an original basilly version inspired by the popular recipe idea, rewritten with different ingredients, method, gluten-free safety notes, and budget handling.
What is the main gluten risk?
The base ingredients are naturally gluten-free, but sauces, spice mixes, stock, toppings, and shared kitchen equipment can still introduce gluten.
Can I meal prep it?
Yes, but keep crunchy toppings and dressings separate until serving.
