Mexican Avocado Salad
Mexican Avocado Salad is the perfect way to brighten up any gathering! Full of bold, colourful flavours and easy to make ahead, it's sure to be a hit!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Mexican
Keyword: avocado corn salad, Mexican bean salad
Difficulty: Easy
Diet: dairy free, Gluten free, nut free, Vegan, Vegetarian,
Servings: 6 as a side
Calories: 350kcal
For the salad
- 1 medium avocado (approximately 350 grams grams, 12.4 ounces)
- 1 can black kidney beans (approximately 400 grams, 15 ounces)
- 1 can sweet corn kernels (approximately 400 grams, 15 ounces)
- 250 grams small tomatoes (we used mini tomatoes, but cherry, or mini Roma are fine., approximately 8.8 ounces)
- 1 small red capsicum/bell pepper (¾ cup, approximately 135 grams, 4.8 ounces)
- ½ small red onion (¼ cup, approximately 60 grams, 2.12 ounces)
- 1 bunch coriander/cilantro (1 cup chopped)
- Sea salt and cracked black pepper
For the vinaigrette...
- ⅓ cup lime juice
- ½ cup olive oil
- ½ teaspoons ground cumin
- ½ teaspoons smoked paprika
- ¼ teaspoons chilli powder (optional)
Place the kidney beans, corn kernels, and mini tomatoes in a colander and give them a good rinse under cold water in the sink.
Wash and chop the red capsicum into a small dice, discarding the core and seeds. Peel and trim the red onion, then also dice it.
Thoroughly wash the coriander and give it a good shake to remove the excess water, patting it dry before roughly chopping it.
Place all the dressing ingredients in a small glass jar and season it, shaking to combine. Pit and peel and dice the avocado.
Add everything to a large mixing bowl, season, pour over the dressing, mix well, and adjust the flavourings to your liking.
Arrange in a salad bowl, top with the sliced chilli, and enjoy!
Calories: 350kcal | Carbohydrates: 25g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Sodium: 168mg | Potassium: 684mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1396IU | Vitamin C: 53mg | Calcium: 37mg | Iron: 2mg