Dressed in a simple lime vinaigrette, this guacamole salad is a fantastic summer side dish… You'll love the combination of creamy avocado, tangy lime, and spicy jalapeño, along with a good measure of sweet corn and black beans!
My love of avocados has always run deep, but I gained an even greater appreciation for them during my recent experiment with the Whole30.
If you're not familiar, the basic principle of the Whole30 is to eat moderate portions of whole foods, including a serving of protein, veggies and healthy fats in every meal. Avocados are an excellent source of healthy fat and, as so, are a daily essential on the Whole30.
But there are tons more reasons to include avocados in your diet regularly, including these facts I learned from the Hass Avocado Board:
- Avocados, which are a fruit (although most people think of them as a vegetable), contain less than one gram of sugar per 1-ounce, the least amount of sugar per serving of any other fresh fruit.
- Avocado contributes nearly 20 vitamins, minerals and phytonutrients, making it a good choice to help meet nutrient needs.
- Avocados act as a "nutrient booster" by helping the body to better absorb fat-soluble nutrients, such as alpha- and beta-carotene and lutein, from foods that are eaten with the fruit.
Though I'm not at all above eating an avocado straight, with just a drizzle of lime juice + some salt and pepper, one of my all-time favorite avocado recipes is this guacamole salad.
Loaded Guacamole Salad
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're a terrific addition to a guacamole salad, adding sweetness and protein.
You'll need to put your chef's knife to work, because lots of slicing and dicing goes into this salad. However, I assure you it's all worth it.
The dressing is just a simple lime vinaigrette. I opted to use avocado oil in mine, but extra-virgin olive oil would work equally well. Whisk together the lime juice and zest, salt, pepper, garlic, and chili powder, and then slowly drizzle the oil in while whisking vigorously.
Pour the salad dressing over your chopped veggies, toss well, and refrigerate for at least an hour to let the flavors marinate. I recommend waiting until you're ready to serve to add the avocado, as it will start to break down some. Or you can use a slightly underripe avocado, and it will hold up to the dressing better.
This guacamole salad is just as tasty the next day - but I'd say it's much prettier when it's freshly made. If it so happens that you're lucky enough to have leftovers, it's the perfect light lunch when used in a lettuce wrap!
Printable Recipe ↓
Easy Loaded Guacamole Salad
Ingredients
For the guac salad:
- 2 medium avocados - diced
- 1 (15-ounce) can black beans - drained and rinsed
- 1 large tomato - seeded and diced
- 1 medium bell pepper - seeded and diced
- 2 cups frozen corn - thawed
- 1 small red onion - diced (about ½ cup)
- 1 small jalapeno pepper - diced (about 2 tablespoons)
For the lime vinaigrette:
- ¼ cup avocado oil - or extra virgin olive oil
- 1 medium lime - zested and juiced
- 2 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 garlic clove - minced
- ¼ teaspoon chili powder
Instructions
- Add the tomato, yellow bell pepper, black beans, corn, red onions, and jalapenos to a large bowl.
- In another bowl, whisk together the lime juice, salt, pepper, garlic, and chili powder, and then slowly drizzle in your oil of choice while whisking vigorously.
- Pour the vinaigrette over the salad and gently combine. Fold in the lime zest.
- Refrigerate for one hour to let the flavors come together.
- Fold in the diced avocados immediately before serving.
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More Mexican Recipes
If you like this guacamole salad recipe, you might also enjoy these other delicious Mexican recipes:
- 30-Minute Instant Pot Mexican Rice
- 4-Ingredient Instant Pot Salsa Chicken
- Slow Cooker Beef Barbacoa
- Sheet Pan Baked Chicken Fajitas
- Sweet & Spicy Fresh Pineapple Salsa
- Tequila and Squirt Palomas Drink
Did you make this recipe?
I'd love to see how your guacamole salad turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Deborah R says
This sounds delicious!
The ingredients are covered by a large ad. If I wait long enough I am allowed to scroll below it but then another huge ad appears and covers the same area.
Most frustrating.
Tara Kuczykowski says
Oh, that IS frustrating! I'm going to email you privately to get some more information about this issue. Thank you for letting me know!
megha says
very nice recipe thank you for shearing keep it up.
megha says
very nice recipe thank you for shearing keep it up.
Three Links says
I can’t wait to try this recipe.
Three Links says
I can’t wait to try this recipe.
MEAL5 says
great idea for healthy dinner!
MEAL5 says
great idea for healthy dinner!
Rick says
Wow! Colors are so beautiful in this dish, I can't wait to try this recipe.
Connie Hawkins says
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.
Tara @ Unsophisticook says
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!
Shannon Shaffer says
The photos are amazing! Looks fantastic!
Tara @ Unsophisticook says
Thanks, Shannon!
Erick Brownjoeson says
try it out yall
Lindsey Pfeifer says
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!
Elizabeth Garcia says
mmm tht looks good
Myra Stroud says
Look's great, can't wait to try it.
Myra Stroud says
Look's great.
Shaina Olmanson says
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!