Apr 26

Guacamole Salad with Lime Vinaigrette

Guacamole Salad Recipe

I've been craving guacamole, and in my book nothing compares to fresh, homemade guacamole...

That was my inspiration for this tasty guacamole salad recipe, and I'm already envisioning celebrating Cinco de Mayo with a big batch of this and a frozen margarita or two courtesy of our Margaritaville Frozen Concoction Maker!

Just look at this gorgeous array of ingredients -- talk about a rainbow of flavors. Corn and black beans aren't something I'd normally include in guacamole, but they seemed like the perfect addition to a guacamole salad.

Now it's time to pull out your chef's knife and work on those knife skills a bit. Lots of slicing and dicing goes into this salad, but I assure you it's worth all of the work.

The dressing is just a simple lime vinaigrette. I opted to use grapeseed oil in mine, but extra-virgin olive oil would work equally well. Or perhaps avocado oil would be nice... I spied a bottle of it tucked away in my pantry, and I'm thinking I'll give it a try next time.

Whisk together the lime juice, salt, pepper, garlic, and chili powder, and then slowly drizzle the oil in while whisking vigorously. I think a bit of chopped cilantro might be a nice touch in the dressing, but I didn't have any on hand.

Pour the salad dressing over your chopped veggies, toss well, and refrigerate for at least an hour to let the flavors come together. I recommend waiting until you're ready to serve to add the avocado as it will start to break down some. It's just as tasty the next day -- but much prettier when it's freshly made.

Guacamole Salad with Lime Vinaigrette

Guacamole Salad with Lime Vinaigrette

Dressed in a simple lime vinaigrette, this guacamole salad is a fantastic summer side dish!


  • 1 15-oz. can black beans, drained and rinsed
  • 1 large tomato, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 1 small bag frozen corn thawed
  • 1/2 cup red onion diced
  • 2 tablespoons jalapenos diced
  • 1/4 cup fresh lime juice (approx. 1 med. lime)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic minced
  • 1/4 teaspoon chili powder
  • 1/4 cup extra virgin olive oil
  • 2 ripe avocados diced


  1. Add the tomato, yellow pepper, black beans, corn, red onions, and jalapeno to a large bowl.
  2. In another bowl, whisk together the lime juice, salt, pepper, garlic, and chili powder, and then slowly drizzle the oil in while whisking vigorously.
  3. Pour the vinaigrette over the salad and gently combine.
  4. Refrigerate for about one hour to let the flavors come together.
  5. Fold in the diced avocados immediately before serving.


If it so happens that you are lucky enough to have some left over the following day, it's the perfect light lunch when used in a lettuce wrap!

by Tara | 11 comments

  • We make something similar to this but add in hominy instead of corn. This looks so refreshing and bright and perfect for spring and Cinco de Mayo next week!

  • mmm tht looks good

  • Looks great! I am going to make this for a get-together on Sunday! I do plan on omitting most of the salt (on a low-sodium diet) and adding in chopped cilantro!

  • Myra Stroud

    Look's great.

  • Myra Stroud

    Look's great, can't wait to try it.

  • try it out yall

  • Shannon Shaffer

    The photos are amazing!  Looks fantastic! 

  • I have been meaning to make this for awhile now and finally got around to it. I did add the cilantro, like you suggested. My family and I love this salad. This is going to be on the regular rotation at our house. Thanks for posting it.

    • Oh, wonderful! I actually haven't had a chance to make it again since posting this. Glad to hear the cilantro works well in it, and I can't wait to try it with it!

  • Wow! Colors are so beautiful in this dish, I can't wait to try this recipe.

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