Recipe Background
Southwest Avocado Salad dazzles with creamy avocados, bright lime, and a crunchy mix of fresh seasonal veggies.
This Southwest Avocado Salad is a vibrant mix of creamy avocados and crunchy vegetables. The fresh lime juice adds a zesty brightness that ties together the flavors of earthy cumin and smoky chili powder. Each bite offers a satisfying contrast between the soft black beans and the sweet pop of grilled corn. Chopped cilantro gives it an herbal freshness that complements the subtle heat of diced jalapeño.
As you prepare the salad, make sure to dice the avocados just right—about half-inch cubes—for the perfect balance of texture without overpowering each bite. The richness of the avocados mingles beautifully with the tangy Cotija or feta cheese, offering a mellow, savory note that enhances the dish's layers. A sprinkle of crispy tortilla strips on top adds just the right crunch, making this salad a fulfilling dish that doesn't skimp on flavor.
Whether enjoying it for a casual lunch or sharing it at a potluck, this salad is versatile and engaging. It invites everyone to explore its mix of colors and flavors with ease. The vibrant reds and oranges from the bell peppers and tomatoes, along with the burst of fresh corn, make this salad not just a meal but an experience on a plate.
Ingredients
For the dressing:
- 2 tablespoons fresh lime juice divided
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
For the salad:
- 2 ripe avocados
- 1 cob corn grilled, or 1 cup frozen corn, thawed
- 1 medium bell pepper diced, red or orange
- 1 cup black beans rinsed and drained
- 1/2 cup tomatoes or cherry tomatoes diced
- 1/4 cup cilantro
- 1 jalapeño seeded and diced
- 1/4 cup red onion diced
- 1/4 cup Cotija cheese or feta cheese
- 1/2 cup crispy tortilla strips optional
Directions
- Combine 1 tablespoon of the lime juice, the chili powder, the cumin, the olive oil, the salt, and the pepper.
- Cut the avocados in half, removing the pits.
- Dice the avocados and toss them with the remaining lime juice.
- Place the avocadoes, the corn, the bell pepper, the black beans, the tomatoes, the cilantro, the jalapeño, and the red onion in a bowl.
- Drizzle the salad with the dressing, tossing to combine.
- Top the salad with the cheese and the tortilla strips and serve.
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