Name: Cilantro Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cups cilantro leaves (1 large bunch); 1 large avocado, diced; 1/2 pound roma tomatoes, chopped (4-6 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

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!

A Show-Stopping Side 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 Avocado Salad. He said, “You mean like toss cilantro in a green salad? Sounds great!”

Nope! I meant I was going use cilantro as the main green in a salad. He was skeptical, but I showed him! No, seriously! This salad is so simple to toss together and it’s a show-stoppper!

For the Cilantro Lovers

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.

I love 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.

My Favorite Creative Salad Recipes

Hummus Pasta Salad: is The easiest, most deliciously healthy pasta salad you will ever make and that everyone will love!
Favorite 5-Minute Lunch Salad: A fresh, filling and flavorful salad that you can toss together in a matter of minutes for an amazing lunch any day of the week with these great salad staples always on hand. Our Favorite 5-Minute Lunch Salad!
BLT Chopped Salad: With crumbled bacon, tangy blue cheese, and grilled corn, this BLT Chopped Salad makes a light but satisfying summer meal. Homemade ranch and croutons add flavor and texture you’ll love in every bite!

Simple Ingredients, Full of Flavor

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!

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.

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

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

What Do I Need to Make Cilantro Avocado Salad?

Cilantro leaves
Avocado, diced
Roma tomatoes
Red onion
Canned black beans
Canned whole kernel corn
Large lime
Olive oil
Kosher salt and black pepper (or red pepper flakes)
Crumbled cotija cheese or queso fresco cheese

How to Wash Cilantro

Learn how to wash cilantro properly so that it adds flavor, not grit, to your favorite Mexican and Southwest dishes.

How to Make Cilantro Avocado Salad

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.
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.

Add salt and pepper (or red pepper flakes) to taste.
Sprinkle with cheese and toss again.
Serve as a side dish or a main salad. Store in the refrigerator.

If you make this Cilantro Avocado Salad and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,