This recipe is really just a fancy version of deconstructed guacamole with some additional ingredients.
Bring on the Chips
Yes, we call it a salad, and you can eat it as a side. But if you are a heathen like me, you’ll scoop this up in a nice salty tortilla chip or throw it on a taco just like you would any other guacamole.
Cherry tomatoes
Jen is not a huge fan of cherry tomatoes, which is crazy because she loves tomatoes on everything. She’s kind of weird, but you might have already guessed that. When she makes this recipe she uses regular tomatoes chopped and drained. I keep telling her it’s literally the same damn thing, but she’s just not having it.
Prepare in advance
No you can’t make this entire recipe in advance unless you want brown slimy avocados. But you can prepare everything else, and throw it in the fridge sans avocado and dressing. When you are ready to serve, just toss everything together and serve immediately.
GUACAMOLE SALAD
- Prep Time: 20 minutes
- Total Time: 20 minutes
Ingredients
Dressing
1/4 c. extra-virgin olive oil
Juice of 1 lime
1/4 tsp. cumin
Salad
1 pint cherry tomatoes, halved
1/2 c. black beans, drained and rinsed
1/2 c. corn (drained from can or cut fresh off ears and pan roasted)
1/2 medium red onion, finely chopped
1 jalapeno, minced
2 ripe avocados, cubed
2 tbsp. cilantro, chopped
Kosher salt
Freshly ground black pepper
Instructions
In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.
In a large bowl, combine remaining ingredients. Toss with dressing until well combined. Add salt and pepper to taste.
Notes
You can make most of this a day prior and store in fridge! Just wait to add avocados and dressing until just before serving.
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