Guacamole salad with corn chips and sour cream
- Serves 4-6
- Prep time: 20 mins
All the appeal of guacamole comes together in a colourful salad with crunchy corn chips and sour cream. Made for scooping and sharing, it’s a fun addition to casual lunches and summer gatherings.
Ingredients
- 1 iceberg lettuce, shredded
- 2 x 410g cans black beans, rinsed, drained
- Handful of mesclun salad leaves
- 2 x 410g cans whole kernel corn, drained
- 250g sour cream, plus extra for topping
- ½ cup (125ml) aioli
- 1 tsp garlic and herb salt blend
- 3 avocados, halved, stones removed, peeled
- 2 tbsp lemon juice
- ¼ cup chopped coriander, plus extra leaves to garnish
- 1 punnet cherry tomatoes, halved
- ½ red onion, thinly sliced into rings
- 2 cups corn chips
- Sweet chilli sauce, to serve
Method
- In a large serving bowl or glass trifle bowl, add a layer of shredded lettuce, packing down firmly. Top with a layer of the black beans and a layer of mesclun leaves. Top with the corn.
- To make the dressing, combine the sour cream, aioli and garlic and herb salt in a bowl. Drizzle the mixture over the corn.
- To make the guacamole, mash the avocados in a bowl until smooth. Add the lemon juice and chopped coriander and season well with salt and pepper.
- Arrange the tomato on top of the dressing. Top with red onion and guacamole.
- Top with the corn chips and extra sour cream. Drizzle with sweet chilli sauce and garnish with extra coriander to serve.
- Do it your way: Serve this salad in individual jars or in a straight-sided glass trifle bowl like we’ve done here. We’ve used black beans, but you can also use kidney beans or four-bean mix.