California Guacamole Salad

Bowl of salad topped with guacamole and crushed tortilla chips

5 from 1 vote

Do you love chips and guacamole? This substantial California Guacamole Salad loaded with black beans, tomatoes, and crushed tortilla chips is the perfect way to make it a meal.

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Mexican

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 733kcal

Author: Amy Katz

Ingredients

For the salad:

4 cups mixed salad greens
1 teaspoon extra virgin olive oil
1 teaspoon lime juice
1-15 ounce can black beans (1½ cups) rinsed and drained
1 cup corn (defrosted if frozen)
1 cup cherry or grape tomatoes quartered
2 green onions sliced
¼ cup black olives sliced
1 ounce tortilla chips (about 13 chips) crushed
cilantro roughly chopped (optional)

For the guacamole:

2 avocados
1 teaspoon lime juice
1 teaspoon jalapeno minced (optional)
1 small clove garlic minced (optional)
salt to taste

US Customary - Metric

Instructions

In a large bowl, toss the salad greens with the olive oil and lime juice. Add the black beans, corn, tomatoes, onions, and olives. Toss again and set aside.
4 cups mixed salad greens, 1 teaspoon extra virgin olive oil, 1 teaspoon lime juice, 1-15 ounce can black beans, 1 cup corn, 1 cup cherry or grape tomatoes, 2 green onions, ¼ cup black olives
In a medium bowl, combine the guacamole ingredients. Lightly mash everything together with a fork. Taste to adjust for salt.
2 avocados, 1 teaspoon lime juice, 1 teaspoon jalapeno, 1 small clove garlic, salt
Divide the salad among two bowls or plates. Add half the guacamole to the top of each salad. Top with the crushed tortilla chips and cilantro, if using. Serve immediately.
1 ounce tortilla chips, cilantro

Notes

This recipe makes two large meal-size salads or four (or more) side salads.

It's best to enjoy this salad right away instead of making it in advance. However, you can prep the ingredients ahead of time and store them in the refrigerator in separate containers until you're ready to eat.

Mason jar meal prep instructions:

Add half the olive oil and lime juice to the bottom of 2 mason jars. Then add the rest of the salad ingredients in the following order (half in each jar):

black beans
corn
olives
green onions
tomatoes
salad greens
cilantro

Place the top on each jar.

Prepare the guacamole and divide it between two small containers with lid. Pat down the guacamole with a spoon to remove any air bubbles. Drizzle about ½ an inch of lukewarm water on top of the guacamole. Put the lid on and refrigerate for up to 3 days.

When ready to eat, pour off the water from the top of the guacamole. Stir well and enjoy on top of the salad along with some crushed tortilla chips.

For more meal-sized salad recipes, check out my best-selling Vegan Mix & Match Salads eBook Cookbook.

Nutrition