MEXICAN AVOCADO SALAD

Are you ready for a fiesta? This Mexican Avocado Salad is the perfect way to brighten up any gathering! Packed with bold, colourful flavours and easy to make ahead of time, it's sure to be a hit at your next get-together. Get ready for some tasty fun!

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Mexican Avocado Salad on a white plate sitting on a wooden board.

This salad is jam-packed with vibrant, colourful ingredients and delicious flavours - black beans, sweet corn, crunchy veggies and a zippy lime, chilli and coriander (cilantro) dressing. It's the perfect way to brighten up your lunch or dinner.

Want to keep the fiesta happening? Try our sensational Fiesta Salad or our vibrant Garbanzo Bean Salad.

In This Mexican Avocado Salad Post:

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What Makes This A Mexican Salad?

Mexican cuisine is thought to be spicy and heavy, but traditionally it has deep earthy flavours (beans and corn) that are matched with refreshing light flavours (herbs, veggies and citrus).

In this summer salad, we have used Mexican classics such as beans, corn, avocado, coriander/cilantro, lime and cumin.

Ingredients and Substitutions

Avocado - the star of this Mexican salad, it adds creaminess and healthy fats, which boosts its satiety (makes you feel fuller for longer).
Tomatoes - we found some pretty little mini tomatoes for this salad, but you can use cherry tomatoes, mini Roma tomatoes, or diced-up regular tomatoes will also work.
Beans - form the base of this salad. We have used black beans, but you could use any beans that take your fancy - red kidney beans, black-eyed peas, or any combination.
Corn -to make things easy, we have used canned sweet corn, but you can also use frozen corn that has been defrosted and fresh corn that has been cooked until tender.
Red capsicum/bell pepper -added for some sweet colourful crunch. Use any coloured pepper that you have on hand; we like red because it is sweeter.
Red onion - for some colourful pungent flavour, swap for any onion that you like or leave it out if you are not a fan.
Coriander/cilantro - for some herby flavour, if you find it tastes soapy, then swap for some parsley.
The Dressing - we have shaken up a simple dressing with fresh lime juice, and olive oil dressing and added some spices - cumin, smoked paprika and added some optional chilli powder. For a creamier dressing, try our Creamy Cajun Dressing or our Avocado Ranch Dressing.

Labelled ingredients needed to make a Mexican Avocado Salad.

How To Make It (Step-by-Step)

Step 1 - Prepare the ingredients.

Place the black beans, and corn kernels in a colander, give them a good rinse under cold water in the sink and let them drain.

Rinse the mini tomatoes, and if you are using cherry or mini Roma tomatoes, slice them in half. You could also dice up regular tomatoes instead.

Wash the red capsicum, remove the core and seeds, and then chop into small dice. Rinse, peel and trim the red onion, then dice it up finely.

Give the coriander a good wash, shake off the excess water and pat dry, then roughly chop it up.

Wash, pit, peel and dice up the avocado.

Rinsing corn and black beans in a colander under cold water in the sink.

^{RINSE THE BEANS AND CORN}

Rinsing mini tomatoes in a colander under cold water in the sink.

^{RINSE THE MINI TOMATOES}

Dicing red capsicum, bell pepper on a wooden board with a knife.

^{DICE RED CAPSICUM/PEPPER}

Chopped coriander, cilantro, on a wooden board with a knife.

^{CHOP CORIANDER/CILANTRO}

Dicing red onion on a wooden board with a knife.

^{DICE RED ONION}

Dicing avocado on a wooden board with a red knife.

^{DICE AVOCADO}

Step 2 - Shake-up the dressing.

Grab a small glass jar and add all the dressing ingredients, season with salt and pepper, and then give it a good shake to combine.

^{ADD DRESSING INGREDIENTS TO JAR}

^{SHAKE WELL TO COMBINE}

Step 3 - Assemble Your Mexican Bean Salad with Avocado

Throw everything into a large bowl, season with salt and pepper, pour on the dressing and give it a good mix. Taste it and adjust the flavourings to your liking.

Pop it all into a salad bowl, top it with the sliced chilli, and you're good to go. Serve and Enjoy!

Prepared Mexican avocado salad ingredients in a glass bowl.

^{ADD PREPARED INGREDIENTS TO A BOWL}

Mixing Mexican avocado salad in a glass bowl with a spoon.

^{MIX WELL TO COMBINE}

🍽 Serving Suggestions

This a versatile Mexican bean salad recipe that you can use to jazz up your next barbecue, as it pairs well with grilled meat.

Serve it as part of a Mexican fiesta buffet or as a side dish with store-bought chicken for a stress-free dinner. Try it as…

A great side for Taco Night as it is so easy to prepare.
A quick dinner with 30-minute Mexican Enchiladas.
A vegan option with vegan quesadillas.
A side to Mexican ribs.

Tips and Questions

Can It Be Made Ahead?

You can make the salad and the dressing up to a day in advance and keep it covered and chilled in your fridge.
As avocados brown easily you will need to add it just before serving. Adding lots of lemon juice helps to stop them from browning.

How Can I Make It a Complete Meal?

Add some grilled or shredded chicken, some seared steak or your favourite grain such as quinoa, farro or some cooked pasta.

Is This Salad Packable?

If you are packing this salad for lunches, picnics or to take to a potluck.
Make up the salad without the avocado. Cut up the avocado and add it just before it gets served.

Dietary Information

This Mexican bean salad suits those that are Dairy-Free; Gluten-Free; Nut-Free; Vegan; and Vegetarian.
Each serving has 350 calories with a net carb count of 9 grams.

More Healthy Avocado Recipes

AVOCADO PANZANELLA

Close-up of Smoked trout & fennel salad on a patterned platter with dill & avocado on the side.

SMOKED TROUT AVOCADO SALAD

ROMAINE AVOCADO SALAD