Fiesta avocado salad is loaded with avocados, corn, black beans, tomatoes, red onion, and cilantro covered in an easy citrus & olive oil dressing. This is the perfect side dish to any Mexican dinner, topping for tacos, nachos, inside burritos, or as a dip with tortilla chips.
Cinco de Mayo kind of sneaked up on me this year. I normally get all excited and start preparing in advance for food type holidays. I don’t personally celebrate Cinco de Mayo but anything that involves food and Mexican food, I’m in!
Well, actually the entire year has snuck up on me. I swear it was just yesterday that it was the New Year and I had all sorts of motivation…. and now we’re already in May!
Luckily, I had this fiesta avocado salad planned to make and another dish I will share tomorrow. Just in time for Cinco de Mayo 🙂
I always have avocado on the brain. I love avocado! One of my most popular (and favorite!) recipes on the blog is my avocado dip. This fiesta avocado salad is right up there too.
It’s loaded with all the good stuff. Avocado, corn, black beans, red onion, and cilantro. It’s then covered in an easy & simple citrus and olive oil dressing. It’s so good!
Serve it over tacos, nachos, inside burritos, a topping for quesadillas, a side dish to enchiladas, or serve it with tortilla chips and eat as a dip! The options are endless.
Celebrate Cinco de Mayo, or just any day for dinner, and make this salad. It’s so good and healthy too 🙂
Fiesta avocado salad is loaded with avocados, corn, black beans, tomatoes, red onion, and cilantro covered in an easy citrus & olive oil dressing. This is the perfect side dish to any Mexican dinner, topping for tacos, nachos, or inside burritos.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (11 oz) white shoepeg corn, drained
- 1 cup chopped tomatoes
- 1 large avocado, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced or pressed
- 1/2 teaspoon salt
- Combine black beans, corn, tomatoes, avocado, red onion, and cilantro in a mixing bowl. Stir together to combine.
- In separate small bowl, combine olive oil, lime & lemon juice, garlic, and salt. Stir with a fork and pour over the salad.
- Stir together until combined. Let sit in fridge for 1-2 hours before serving. The flavor develops.
You can use 1 cup frozen corn in place of the white shoepeg corn if you can't find it. I love the shoepeg corn in this because it's nice and crisp. Feel free to substitute with any type of corn.
The red onion and fresh citrus juice helps to keep the avocados from turning brown.
If you want some heat, add a chopped jalapeno to it as well. Or a pinch of cayenne pepper.
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recipe adapted from Sally’s Baking Addiction