This salad is blanched green beans and ripe avocado tossed with cherry tomatoes, red onion, cilantro, and a simple lime-olive oil dressing. It comes together in 30 minutes and costs almost nothing to make. The real reason to make it: it works as a side dish on a weeknight or holds its own as a light lunch without any fuss.
Before you start
Two things decide whether this salad is good or just okay. First, the blanch-and-ice-bath step is not optional โ 3 to 4 minutes in boiling water followed by an immediate dunk in ice water is what keeps the beans bright green and snappy instead of drab and soft. If you donโt have ice, run them under the coldest tap water you have for a full minute and spread them on a kitchen towel to cool quickly. Second, dry the beans thoroughly before combining them with everything else. Water clinging to the beans will dilute the dressing and make the whole bowl watery at the bottom โ a paper towel or clean dish towel pressed firmly over the drained beans takes care of it in seconds.
Troubleshooting
- Avocado turns brown before serving: Make sure the lime juice in the dressing coats every avocado cube directly. If your avocados are very ripe and youโre not serving immediately, toss them in a teaspoon of extra lime juice before adding them to the bowl.
- Dressing pools at the bottom instead of clinging: The oil-to-lime ratio matters. If you scaled up the recipe, keep the ratio at 3 parts oil to 1 part lime juice. Whisk vigorously just before pouring โ this dressing separates fast and a thin emulsion clings far better than separated oil.
- Red onion tastes too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. This takes the raw bite down without losing the crunch. A pinch of sugar in the soaking water speeds it up.
- Salad tastes flat even after seasoning: Lime juice loses punch once it sits. Add a small extra squeeze right before serving. Salt the beans lightly while theyโre still warm from the blanch โ they absorb it better than cold beans do.
- No cherry tomatoes on hand: One medium roma tomato, seeded and diced, works fine. Seeding it keeps excess juice from watering down the bowl.
Storage and make-ahead
Dress it at the table โ a pre-dressed salad goes limp fast, and the avocado will oxidize and turn mushy within an hour once the dressing is on. That said, every other component can be prepped ahead. Blanch and dry the green beans up to two days in advance and refrigerate them in an airtight container lined with a paper towel. Halve the tomatoes and slice the onion the night before; store them separately in the fridge. Chop the cilantro and keep it wrapped in a damp paper towel in a small bag. When youโre ready to eat, cube the avocado fresh, whisk the dressing, and combine everything. If you do end up with leftovers already dressed, press a piece of plastic wrap directly onto the surface of the salad before sealing the container โ it slows browning. Eat dressed leftovers within 24 hours; the beans hold up but the avocado wonโt.
Bolivian Green Bean and Avocado Salad
Equipment
- 1 Large pot
- 1 Mixing bowls
- 1 Sharp knife
- 1 Cutting board
- 1 Slotted spoon
Ingredients
Vegetables
- 1 pound green beans trimmed, organic preferred
- 2 whole ripe avocados peeled, pitted, and cubed
- 1 cup cherry tomatoes halved, heirloom if available
- ยผ cup red onion finely sliced
- 2 tablespoons fresh cilantro chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 whole lime juiced
- 1 teaspoon sea salt or to taste
- ยฝ teaspoon black pepper freshly ground
Instructions
- Fill the large pot with water and bring it to a boil over medium-high heat. Prepare an ice bath in a mixing bowl for blanching.
- Once the water is boiling, add the trimmed green beans and cook for 3-4 minutes, or until they are bright green and tender-crisp.
- Using a slotted spoon, immediately transfer the green beans to the ice bath to halt the cooking process. Let them cool completely, then drain and pat dry.
- In a large mixing bowl, combine the avocado cubes, cherry tomato halves, red onion slices, and chopped cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, sea salt, and freshly ground black pepper to create the dressing.
- Combine the cooled green beans with the avocado mixture, then drizzle the lime dressing over the salad. Toss gently to coat evenly.
- Taste and adjust seasoning if necessary. Serve immediately, or allow the salad to rest briefly for the flavors to meld together.
Notes
Nutrition
Common questions
Can I use frozen green beans instead of fresh?
Fresh beans give you a much better texture here, but frozen will work in a pinch. Thaw them completely, skip the blanching step, and pat them very dry โ frozen beans are already cooked and will turn mushy if you blanch them again.
What can I use instead of cilantro if I donโt like it?
Flat-leaf parsley is the easiest swap and keeps the fresh herb flavor without the soapy note some people get from cilantro. Fresh basil or a small amount of fresh mint also work well with the lime dressing.
Can I make this without olive oil or with a different oil?
Yes โ any neutral oil like avocado oil or even a light vegetable oil will work. Avocado oil is the closest match in flavor; vegetable oil will make the dressing taste a bit thinner but it still does the job.
How do I know if my avocados are ripe enough?
They should yield to gentle pressure from your thumb without feeling mushy. If yours are still firm, leave them at room temperature for a day or two โ putting them in a paper bag with a banana speeds it up.
Can I add a protein to make this a full meal?
Canned white beans or chickpeas, rinsed and drained, bulk it up without changing the character of the salad. Theyโre cheap, need no cooking, and the lime dressing coats them well.
My lime is barely juicy โ how much juice do I actually need?
You need roughly 1.5 to 2 tablespoons of juice for one batch. If your lime is dry, microwave it for 10 seconds and roll it firmly on the counter before cutting โ that usually gets more out of it. Bottled lime juice works as a backup; use the same amount.