Guacamole Salad

guacamole salad

This is a fabulous recipe from Ina Garten. It is my favorite recipe to serve alongside enchiladas, tacos and other hearty Mexican inspired meals. We all too often find rice & beans served on the side of dishes like enchiladas, and while we all love a classic pairing, it’s carb heavy and well, a bit boring.

In contrast to the more traditional rice & beans side dish, this Guacamole salad recipe is vibrant, fresh, healthy and loaded with so much flavor! It balances out the heartiness of these comfort foods, while also elevating the entire dish.

guacamole salad
This salad is as refreshing as it looks!

This recipe is heart healthy, gluten free, vegetarian, low-carb and simply bursting with flavor. Does it get better than that? YES, it does. This salad is simply beautiful to look at- just look at all those colors!

I serve this Guacamole Salad with Chicken Enchiladas or Slow Cooker Tacos.

Get the recipes below!

Feaster’s Tips:

Doubles well, but be sure to use a big bowl so you can carefully mix everything without smashing the vegetables, especially the beans and avocado.

To make in advance, prep all the vegetables except for the beans and avocado. Make the dressing and store in a mason jar. This can all be refrigerated at this point. When ready to serve, bring everything to room temperature (or close to) and then add the beans and the dressing (be sure to shake it up well first!) and then finally gently fold in the avocado.


guacamole salad

Guacamole Salad

Prep Time 20 minutes
Course Salad, Side Dish
Cuisine Mexican, Tex-mex
Servings 4 people


  • 1 pint grape tomatoes halved
  • 1 yellow bell pepper seeded and 1/2-inch diced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeno peppers seeded (2 peppers)
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice 2 limes
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados seeded, peeled, and 1/2-inch diced


  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
  • Just before you're ready to serve the salad, gently fold the avocados into the salad. Check the seasoning and serve at room temperature.

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