Avocado Corn Salad (Edit recipe)

Is it a salad? Is it a veggie dish? Is it a salsa dip? No matter what you call it or how you enjoy it, my Avocado Corn Salad is a recipe you'll keep coming back to all summer long! It is a celebration of fresh summer produce and is the perfect side for your next dinner or summer barbecue!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	8 g
Carbohydrates:	40 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	64 mg
Fiber:	11 g
Sugars:	4 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

2 Avocado
3 pieces Corn
2 Jalapeño
.5 Red Onion
15 oz Black Beans
2 Lime, juiced
3 Tbsp Olive Oil
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put a cast iron pan on the stove over medium heat. Add in one tablespoon of Olive Oil. Once hot, place the corn in the skillet and grill for about 2 minutes per side.
Mince the garlic and dice the jalapeños, then add them to the bowl. Finely chop the red onion and mix it in. Drain and rinse the black beans before adding them to the bowl. Dice the avocados and add them to a large mixing bowl. Remove the kernels from the corn and add them to the bowl.
In a small bowl, combine the lime juice and olive oil with salt and pepper. Whisk until well blended.
Pour the dressing over the salad and gently toss to combine.
Enjoy immediately, or refrigerate for an hour to let the flavors meld together. Serve as a side dish or a light main course.