Table of Contents

1. What are the ingredients in Mexican avocado salad?
2. How to make Mexican avocado salad
3. How to store leftovers?
4. Other Mexican recipes you may like:
5. Recipe

Summer time is coming - slowly but surely - and to me that means allll the salads! If you've never put avocado in salad, then you're missing out! Salads with avocados are great for lunches, sides at dinner, or to bring to a pot luck!

This avocado salad is one of my favorites to make because it is:

• quick - it can be thrown together in no time!
• healthy - it's mostly vegetables after all!
• tasty - the chili lime dressing really kicks this up a notch
• filling - avocado and black beans are both good for keeping you full
• easy - can you chop an avocado and open a can of beans? Great - then you can make this salad!
• gluten-free - no gluten required to make this

The chili lime Mexican salad dressing is made with lime juice, avocado oil (or olive oil!), maple syrup, and some seasonings! It couldn't be simpler - but no one has to know! I like my spice subtle for this salad - I recommend tasting the vinaigrette after making it, but before pouring it on the salad, and adjusting the seasoning level to your preference.

What are the ingredients in Mexican avocado salad?

Honestly, the ingredients can be whatever you want! The more fresh ingredients, the better! I use:

• avocados - of course - in an avocado salad this is the one ingredient that is non-negotiable!
• tomatoes - I use vine tomatoes and chop them up, but you can use cherry tomatoes if you prefer
• corn - I usually opt for frozen corn that has been thawed because that is what I keep in my house, but you can use canned or even fresh corn
• black beans - one can will do the trick!
• lime juice - fresh is best!
• avocado oil - I happen to have a bottle of this on hand, but it's not worth buying it just for this recipe, olive oil is just as good
• maple syrup - adds some sweetness to the dressing! You can use a teaspoon of sugar if you would prefer
• seasonings - a blend of chili powder, cumin, oregano, garlic powder, and salt
• other optional addition - red onions (I don't care for raw onions but I know they are common in this type of dish!), cilantro for garnish, cucumbers, green peppers, or even some baby spinach! The possibilities are truly endless.

How to make Mexican avocado salad

Step one: Place avocados, tomatoes, black beans and corn together in a large mixing bowl

Step two: Stir until the ingredients are completely mixed together

Step three: In a separate bowl, prepare the salad dressing by mixing the lime juice, oil, maple syrup, and seasonings, then mix until uniform

Step four: Pour the dressing over the salad, and stir to combine

How to store leftovers?

This salad stores pretty good in a covered container for two to three days in the fridge - the lime juice in the dressing helps keep the avocado from turning too brown. I will say, the longer it sits, the better the flavors combine to make a very tasty salad, so I like to make it at least a few hours in advance - but you can also enjoy it immediately after preparing it!

Other Mexican recipes you may like:

• Southwest Pasta Salad
• One Pot Mexican Quinoa