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Guacamole Salad

  • Author: Meagan


Borrowed from Ina Garten’s, ‘Barefoot Contessa at Home’, Rebecca made this first!  She (Rebecca) has also substituted corn for the black beans and then another friend, Ali, made a version from here with roasted corn (amazing!)…this is definitely a flexible salad and it goes well with just about anything – enjoy!



2 c. grape or cherry tomatoes, halved

1 can (19 oz/540 mL) black beans, rinsed and drained

(1 can (12 oz/341 mL kernel corn, drained, if you wish – or barbecue a few cobs and cut the kernels off)

1 yellow pepper, seeded and diced – I often use 2 peppers

1 small red onion, diced (I roasted mine)

1 jalapeno pepper, seeded and minced (I have left this out, if kids are partaking)

1/2 t. freshly grated lime zest

2 large avocados, seeded, peeled and diced

chopped cilantro for garnish (optional)


1/4 c. EACH freshly squeezed lime juice AND olive oil

1 T. honey

1 t. kosher salt AND 1/2 t. freshly ground pepper

1 or 2 cloves of garlic, minced

1/4 t. cayenne (optional)


Add the tomatoes, beans (and corn), yellow pepper, onion, jalapeno and zest to a large bowl.  In a container with a good lid, add the dressing ingredients and give them a good shake before pouring over the vegetables and mixing well.  Right before you’re ready to serve, carefully fold in the avocados and sprinkle with cilantro (if using) – this is best at room temperature.

  • Category: Beans, Salad, Mexican


From Meagan's Kitchen

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