This Mexican avocado salad recipe is quick and easy to make, while still being delicious! Featuring avocado, tomato, corn, and black beans tossed with a lip smacking homemade chili lime dressing, this filling salad will quickly become your new favorite!
Monday March 29, 2021
Avocado Avocado Oil Black Beans Chili Powder Cilantro Corn Cumin Garlic Powder Lime Maple Syrup Oregano Salt Tomatoes
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Summer time is coming - slowly but surely - and to me that means allll the salads! If you've never put avocado in salad, then you're missing out! Salads with avocados are great for lunches, sides at dinner, or to bring to a pot luck!
This avocado salad is one of my favorites to make because it is:
The chili lime Mexican salad dressing is made with lime juice, avocado oil (or olive oil!), maple syrup, and some seasonings! It couldn't be simpler - but no one has to know! I like my spice subtle for this salad - I recommend tasting the vinaigrette after making it, but before pouring it on the salad, and adjusting the seasoning level to your preference.
Honestly, the ingredients can be whatever you want! The more fresh ingredients, the better! I use:
Step one: Place avocados, tomatoes, black beans and corn together in a large mixing bowl
Step two: Stir until the ingredients are completely mixed together
Step three: In a separate bowl, prepare the salad dressing by mixing the lime juice, oil, maple syrup, and seasonings, then mix until uniform
Step four: Pour the dressing over the salad, and stir to combine
This salad stores pretty good in a covered container for two to three days in the fridge - the lime juice in the dressing helps keep the avocado from turning too brown. I will say, the longer it sits, the better the flavors combine to make a very tasty salad, so I like to make it at least a few hours in advance - but you can also enjoy it immediately after preparing it!
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
Thursday July 16, 2020
Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!
Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach
Thursday October 29, 2020
Chickpea Thai Red Curry is the quick, easy, delicious meal you need to add to your rotation! Perfect healthy, vegan, comfort food for fall.
Broccoli Carrots Cauliflower Chickpeas Coconut Milk Garlic Ginger Onions Peppers Red Curry Paste Snap Peas Vegetable Broth
Sunday October 25, 2020
This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try!
Black Beans Corn Garlic Onions Quinoa
Wednesday July 8, 2020
Lentils mingle with crisp vegetables, seeds, cranberries and of course a generous helping of feta cheese in this healthy salad. Healthy but still so satisfying this salad is perfect for make ahead lunches, or to bring to a potluck!
Balsamic Feta Lentils