This fresh Cilantro Avocado Salad is a fiesta to the mouth! Loaded with black beans, corn, tomato and red onion with a simple lime dressing, cotija cheese, and a sprinkle of spice, it’s filling and fabulous!

Cilantro Avocado Salad

Are you a cilantro lover or hater? I’m a lover! I can’t get enough of the stuff. It’s fresh and has this distinctive sharp bite that makes me want more and more. I’ve always got it on hand to blend in salsa or guacamole, put on tacos, sprinkle over avocado toast, garnish just about any dish with and now as the star ingredient in this scrumptious salad. I’m obsessed.

Cilantro Avocado Salad

One night when we were making a cilantro pesto to go with steak tacos, I was munching on cilantro leaves and told Brandon we should make a cilantro salad. He said, “you mean like toss cilantro in a green salad? Sounds great!” Nope, I mean use cilantro as the main green in a salad. He was skeptical, but I showed him! Haha! 😉

No, seriously! This salad is so simple to toss together and it’s a show-stoppper!

Cilantro Avocado Salad

A whole bunch of cilantro, a diced avocado, black beans, corn, tomatoes and red onion are all tossed together with the juice of a lime, a few tablespoons of olive oil, salt and either black pepper or red pepper flakes, if you like a little spice.

Cilantro Avocado Salad

Oh and cheese, don’t forget to sprinkle it with some cotija or queso fresco.

Cilantro Avocado Salad

Isn’t she lovely?! So fresh and so full of amazing flavor.

Cilantro Avocado Salad

I’ve made this salad several times since creating it a few weeks ago and I can’t get over how delicious it is. It keeps great in the refrigerator for several days and goes well with just about any meal, or do like me and make a meal out of it by itself. So yummy!

Enjoy!

xoxo,

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Cilantro Avocado Salad

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad

Description

This fresh cilantro avocado salad is a fiesta to the mouth! Loaded with black beans, corn, tomato and red onion with a simple lime dressing, cotija cheese, and a sprinkle of spice, it’s filling and fabulous!


Ingredients

Scale
  • 2 cups cilantro leaves (1 large bunch)
  • 1 large avocado, diced
  • 1/2 pound roma tomatoes, chopped (46 small tomatoes)
  • 1/2 medium red onion, thinly sliced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned whole kernel corn, drained
  • juice of a large lime
  • 2 tablespoons olive oil
  • salt and black pepper (or red pepper flakes), to taste
  • 1 cup crumbled cotija or queso fresco cheese

Instructions

  1. Submerge cilantro in a bowl of clean cold water a few times to clean thoroughly. Let dry between paper towels and then remove cilantro leaves from the stems.
  2. Place cilantro leaves in a large mixing bowl. Add diced avocado, chopped tomatoes, sliced red onion, black beans and corn. Squeeze lime juice over ingredients in the bowl and drizzle with 2 tablespoon olive oil. Toss gently to combine well. Salt and pepper (or red pepper flakes) to taste. Sprinkle with cheese and toss again.
  3. Serve as a side dish or a main salad. Store in the refrigerator.

 

Cilantro Avocado Salad

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Just wanted to say thank you for this recipe! Made it yesterday and it was delicious. I knew I couldn’t be the only one who loves cilantro by the handfuls! 🙂

  2. This was the best salad I have ever had. My salad hating husband had seconds and my daughter begged me to make it again tomorrow. Thank you!

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