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Guacamole Salad

Guacamole Salad - Gluten free food blog The Local SproutHave you ever wanted to eat spoonfuls of guacamole straight out of the bowl? Yah, me too.

I love avocado, black beans, colorful veggies, spicy flavors and basically all things Mexican. This cool, crunchy, and vibrant salad satisfies my love for Mexican guac—disguised as a real meal.

You guessed it—friends, today we are making guacamole salad!

Mexican guacamole salad. Vegan and gluten freeMy guacamole salad is consists of juicy tomatoes, crunchy peppers, hearty black beans, flavorful onion, and spicy jalapeño all tossed in a tangy lime dressing. Mix all that with perfectly ripe avocado and you’ve got an incredibly flavorful salad ready to go! With the flavors of guacamole and the heartiness of taco filling, this salad is sure to satisfy everyone!

This easy recipe is the perfect side to a week-night dinner, appetizer for your next party, or bowl to bring to a picnic. I love dipping my favorite chips in it or serving it with cornbread muffins or summer corn chowder.

Guacamole Salad Recipe by The Local SproutI hope you love this recipe as much as I do! It is:

Fresh

Vibrant

Crunchy

Spicy

Healthy

and easy to make!

Vegan and gluten free food blog

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

 

For more recipes like this, check out my southwest sweet potato bowl, mediterranean quinoa salad, avocado pesto pasta salad, or late summer salad with tahini dressing.

Vegan Mexican salad recipe

Guacamole Salad
 
Prep time
Total time
 
If you ever wanted to eat spoonfuls of guacamole straight out of a bowl, this recipe is for you. My cool, crunchy, and vibrant, vegan guacamole salad is the perfect mexican dish for those night when you just want guac and a quick—15 minute—meal.
Author:
Recipe type: Main, Salad, Side
Cuisine: Gluten Free, Vegan, Nut Free, Oil Free
Serves: 4 bowls
Ingredients
  • 1 large tomato, diced
  • 1 red bell pepper, diced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ red onion, diced
  • 1 jalapeño pepper, thinly sliced
  • 1 tsp garlic, minced
  • ⅛ cup lime juice
  • ½ tsp salt
  • ¼ tsp ground cayenne pepper
  • pinch of black pepper
  • 1 ripe avocado, sliced into small cubes.
  • roughly chopped cilantro (optional)
Instructions
  1. In a large bowl, toss the tomato, red pepper, beans, onion, and jalapeño pepper.
  2. In a small bowl, whisk together the garlic, lime juice, salt, cayenne pepper, and black pepper. Pour into large bowl and mix until well combined.
  3. Gently stir in the avocado and refrigerate until ready to serve. Serve with optional cilantro
  4. Leftovers will keep refrigerate in airtight container for up to 3 days though best enjoyed fresh.
Notes
Nutrition information is a rough estimate of ¼ entire recipe.
Nutrition Information
Serving size: 1 bowl of 4 Calories: 269 Fat: 10.6g Saturated fat: 2.2g Carbohydrates: 35.4g Sugar: 3.7g Sodium: 298 Fiber: 14g Protein: 11.3g Cholesterol: 0mg

The Local Sprout

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