Mexican avocado salad with avocado sour cream

Mexican avocado salad with corn, black beans, capsicum and avocado dressing in a black bowl
Cheerful and colourful salsa salad for sharing. Serve with corn chips or toasted bread to accompany your favourite drinks. Perfect for a casual home party with friends.

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Brunch, Dinner, Lunch, Salad
Cuisine Mexican
Servings 4


  • 1 small red onion diced
  • ½ red capsicum chopped
  • ½ green capsicum chopped
  • 1 tin black beans rinsed and drained
  • 1 NZ avocado sliced
  • 1 cup cherry tomatoes chopped
  • 2 cobs fresh corn
  • cooking oil

Avocado sour cream


  • Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Place in the airfryer basket and cook on the grill setting for 3 minutes. Turn and cook for a further 3 minutes. Set aside to cool, then carefully slice the kernels off of the cob.
  • Meanwhile, make the avocado sour cream. Place all the ingredients in a food processor and blend until smooth. Taste and season. Add cayenne pepper for a kick (optional).
  • Mix all the salad ingredients on a platter or bowl. Garnish with coriander, scatter a handful of corn chips and a drop of avocado sour cream to serve.
Keyword gluten free, vegetarian
Tried this recipe?Let us know how it was!

It works really well as a taco filling too!

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