Easy Mexican Avocado Salad with oil-free dressing
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Mexican Avocado Salad

Creamy Mexican Avocado Salad which is filling but still light and perfect for lunch or as a side dish for dinner. This recipe is vegan, gluten-free, healthy, easy to make, and has an oil-free dressing.
Course Dinner, lunch, Salad, Side
Cuisine Mexican
Keyword avocado, corn, Mexican, salad, summer, vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 413kcal
Author Michaela Vais

Ingredients

Salad Ingredients

  • 1 small onion diced
  • 1 medium red pepper chopped
  • 1 small green pepper chopped
  • One 15 oz can black beans rinsed and drained
  • 1 small ripe avocado sliced
  • 1 cup (180 g) of cherry tomatoes chopped
  • 2 medium ears fresh corn

Avocado Dressing

  • One 15 oz can white beans rinsed and drained
  • 3 cloves of garlic
  • 1 to 1 1/4 cups (240-300 ml) plant-based milk
  • 1 small ripe avocado
  • 2 tbsp lime juice
  • 1 heaped tbsp mustard
  • Salt and pepper
  • Pinch of cayenne pepper optional

Instructions

  • Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Heat a skillet or a grill (over medium heat) and add corn. Cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes. Set aside to let cool, then carefully cut the kernels off of the cob.
  • Meanwhile, make the dressing: Add white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, sea salt + black pepper, and a pinch of cayenne pepper (optional) to a blender or food processor. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside. Add 1 cup of plant-based milk for a thicker dressing or 1 1/4 cups for a runnier dressing.
  • In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn. Add some dressing (you will have leftovers for the next day) and stir to combine.
  • Taste and adjust seasonings. Add more salt/pepper/lime juice if needed.
  • Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or potato salad or any other salad.

Video

Notes

  • You can use any white beans, e.g. Cannellini beans, Navy beans or Great Northern beans.
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Mexican Avocado Salad
Amount Per Serving
Calories 413 Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Carbohydrates 43.3g14%
Fiber 19.3g77%
Sugar 7.3g8%
Protein 17.4g35%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 413kcal | Carbohydrates: 43.3g | Protein: 17.4g | Fat: 13.3g | Fiber: 19.3g | Sugar: 7.3g