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Guacamole Salad

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.


  • 1 large tomato diced
  • 1 red bell pepper diced
  • 1 15- ounce can black beans drained and rinsed
  • 1/2 red onion diced
  • 1 jalapeño pepper thinly sliced
  • 1 tsp garlic minced
  • 1/8 cup lime juice
  • 1/2 tsp salt
  • 1/4 tsp ground cayenne pepper
  • pinch of black pepper
  • 1 ripe avocado sliced into small cubes.
  • roughly chopped cilantro optional


  • In a large bowl, toss the tomato, red pepper, beans, onion, and jalapeño pepper.
  • 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.
  • Gently stir in the avocado and refrigerate until ready to serve. Serve with optional cilantro
  • Leftovers will keep refrigerate in airtight container for up to 3 days though best enjoyed fresh.