SUMMER MEXICAN GUACAMOLE SALAD
Looking for a fresh, vibrant, summer-style recipe that’s quick to throw together and packed with flavour? This Mexican-inspired Corn & Black Bean Salad is one of our go-to’s — it’s colourful, nourishing, and perfect for busy weeknights, shared lunches, BBQs, or as a simple meal-prep option.
The creamy guac dressing ties everything together beautifully, and the best part? You can swap ingredients depending on what’s in season (or what’s in your fridge!). It’s super versatile, budget-friendly, and always a crowd favourite.
Ingredients:
- 1x400g tin corn kernels or 1 cob
- 1×400 g tin black beans
- 1 orange capsicum, cubed (or 1 green courgette when capsicum isn’t in season)
- 2 tomatoes cubed
- ½-1 red onion, finely sliced
- 2-3 cups cos lettuce, finely sliced/chopped
Guac Dressing
- ½ cup fresh coriander or mix of herbs
- 1 large avo mashed
- 2 tablespoons lime juice (if you have it)
- 2 tablespoons lemon juice
- Salt & pepper to season
- 3 tablespoons oil
- 1-2 cloves garlic finely chopped/crushed
Instructions:
- Put corn into a sieve and briefly run some hot water through to defrost if frozen. Put corn in serving bowl
- Put rest of salad ingredients into bowl
- Put dressing ingredients into a small bowl and mix well. Pour over the salad ingredients and mix through gently
Notes:
- If taking to a gathering, keep the dressing separate and mix just before serving to keep everything fresh and crisp.
- Leftovers make an amazing wrap or burrito filling the next day.
- Add smoked paprika or cumin to the dressing for a deeper, warm flavour.
- For more protein add grilled chicken, tofu or prawns
- A great salad to pair with nachos – you could even mix the mince in with the salad and dip chips in!
